Lemon Meringue Roulade
Easy
This beautiful lemon meringue roulade looks so impressive but couldn’t be easier to make. The meringue base can be made the day before, then assembled and refrigerated a few hours before serving. Enjoy!
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
6-8
Lemon Meringue Roulade
Easy
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
6-8
Introduction
This beautiful lemon meringue roulade looks so impressive but couldn’t be easier to make. The meringue base can be made the day before, then assembled and refrigerated a few hours before serving. Enjoy!
Ingredients
- 4 egg whites
- 225g caster sugar
- 400ml cream, lightly whipped
- 5 Tbsp lemon curd
- For the topping
- 2tbsp lemon curd
- 75g white chocolate, melted
- Pared lemon zest
- Lemon Balm or Mint Leaves
- Dusting of icing sugar
FOR THE FILLING:
Method
- 1. Preheat the oven to gas 5, 190°C, fan 170°C. Line a Swiss roll tin with greaseproof paper, folding over the sides of the tin.
- 2. Place the egg whites in the spotlessly clean bowl of an electric food mixer or you could use a large bowl and a hand whisker. Whisk until soft peaks form.
- 3. Add the sugar all in one go (but if using a hand-held beater add the sugar in stages) and whisk at full speed for about 4–5 minutes until stiff peaks form.
- 4. Smooth the meringue into the prepared tin and bake in the oven for about 20 minutes, until faintly browned and firm to the touch.
- 5. Allow the meringue to cool for a few minutes, then turn out onto a sheet of foil, dusted with icing sugar, and gently remove the foil from the base of the meringue. Allow to cool completely.
- 6. To prepare the filing, lightly whip the cream and then fold through the lemon curd. Reserve some of the lemon-flavoured cream to use as the topping. Evenly spread a layer of the remaining whipped cream to the meringue.
- 7. Holding the foil closest to you, roll up the roulade away from you. Really you are just folding it over. Refrigerate and leave it in the foil until you are ready to serve.
- 8. Just before serving, unwrap the roulade and gently push it onto a serving dish, open side down. Pipe on the reserved cream and spoon over the lemon curd and melted white chocolate. Add a few lemon balm or mint leaves, lemon zest, a dusting of icing sugar and serve. Enjoy!
