Lemon Meringue Roulade

Method

1 Preheat oven to the 180C/gas mark 4. Whisk the egg whites on high speed with an electric whisk until stiff peaks form. Reduce the speed and whisk in the caster

sugar a little at a time until thick and glossy. Fold in the cornflour, vanilla extract and vinegar, trying to keep as much air in as possible.

2 Line a baking tray with baking parchment and spread the mixture into the tin, bake in the centre of the oven for 15 minutes. Remove the meringue from the oven

and allow to cool at room temperature.

3 Whisk the cream until thick (but not stiff), fold in the lemon curd until just blended, a few ripples will make the roulade look great.

4 Sieve icing sugar over a fresh sheet of baking parchment and carefully turn the cooled roulade out of the tin onto the sugared baking parchment. With a

palette knife, spread the lemon cream over the unbaked side of the roulade. Use the parchment to roll up the meringue firmly but without squeezing out the cream and place seam side down on a serving plate, cover and chill. Sift icing sugar over the roulade to serve.

Ingredients

5 egg whites at room temperature

225g caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 250ml double cream 4 tbsps lemon curd (good

quality preferable) icing sugar for dusting

TipThe meringue can be made up to 3 days in advance and stored unfilled in a dry airtight container.

Level

Two

Baker