How to Make a Lemon Meringue Roulade
Steady rolling hands at the ready – it’s roulade time! A fresh and zesty twist on a firm dessert-time favourite, this delicious lemon meringue roulade provides the perfect way to finish off a big family meal, combining a tangy lemon infusion with velvety cream and chewy meringue. Designed to serve six to eight people, try serving it up after a hearty Sunday roast and see your family’s eyes light up!
- 5 Medium Egg Whites
- 150g of Caster Sugar
- 1 level tbsp of Cornflour
- 1/2 - 3/4 x 325g Jar of Lemon Curd
- 300ml Carton of Whipping Cream
- 2 level tbsp of Icing Sugar
- Mixing Bowl
- Electric Hand Whisk
- 33cm x 21cm Swiss Roll Tin
- Baking Parchment
METHOD: Light & Zesty Rolled Lemon Meringue Roulade
- Preheat your oven to 150°C (130°C fan or gas mark 2). Begin by making your meringue. Add the whites of five medium eggs to a mixing bowl, and whisk until stiff.
- Add one tablespoon of caster sugar, and whisk again until you’re able to form stiff peaks when you remove the whisk. Add half of the remaining caster sugar, and whisk once more until the mixture is shiny and stiff. Now, add the rest of the caster sugar and the cornflour, and then whisk until evenly mixed.
- Line a 33cm x 21cm Swiss roll tin with baking parchment, and then spoon this mixture evenly into the tin. Use the back of a spoon to level the surface once all the mixture has been added.
- Lay a fresh sheet of baking parchment out on your kitchen worktop and dust with icing sugar. Once cooled, turn out your meringue onto this, and peel away the original lining paper. Spread your lemon curd evenly over the surface of your meringue.
- Next, add your cream and two level tablespoons of icing sugar to a mixing bowl, and whip it up until it forms soft peaks. This can then be spread evenly over the layer of lemon curd.
- Use the parchment paper beneath the meringue to help you roll it up – remember to begin rolling at one of the shorter sides of the rectangle. Once rolled, transfer this to a serving plate and get rid of the parchment paper. Keep it chilled until you’re ready to serve it up!