This incredible Lemon Meringue Roulade is a crowd pleaser and show stopper all rolled into one! It is simple to make and once mastered they will become a perfectly easy and simple dessert.
Preheat your oven to 140 C/275 F/Gas Mark 1
firstly separate those egg whites from the yolks.
empty the whites into a large, very clean and grease free, mixing bowl and whisk until frothy and slightly stiff. I use my free standing mixer but you can use an electric hand held whisk and a mixing bowl. However unless you are an extreme sports athlete, I don't advise you attempt it by hand.
to those frothy egg whites add a tbsp of sugar at a time. I know it's damn tedious but apparently it helps the sugar dissolve adequately. I'm too scared not to do it too.
the meringue will go all glossy and most importantly super stiff. Add the corn flour and whisk again. About 5-8 minutes. Don't settle until it is rock solid.
line a 33 cm x 23 cm baking tin with baking paper. I don't bother with the oil in the video just line the tin with the paper alone.
empty out the meringue evenly in the tin with a spatula and smooth carefully level. Be careful to ensure the meringue reaches the edges evenly.
bake for about 25 minutes until slightly golden brown and crusty as heck.
whip your double cream until it is fluffy but not too stiff and grainy. If it does go too far then add some liquid cream to it and mix gently with a spoon.
add the lemon curd to it and mix it through. Taste for tartness and add more if needed.
allow the roulade to cool partially before carefully inverting/flipping onto a large piece of baking paper. This piece must be larger than the tin. This means the top will now be on the bottom against the new baking paper work surface and the original baking paper will be now be uppermost. Be brave but gentle.
dollop the lemon cream across the roulade in little lemony cream piles.
spread the lemon cream evenly, don't go too close to the edges.
now here's the slick trick to rolling up a roulade baby. You simply cut ¾ of the way through the short side of the roulade, about 3 cm in from the edge.
take the baking paper and use it to roll the lip of the short side up and fold it along that cut so that this will form the centre of the roulade. Don't take any nonsense and pull the paper tight, you want the roll to be as rolled tight as you can. It will most likely crack. Take no prisoners and roll up firmly using the paper as you go.
Roll it right onto your serving dish. If you are offended by the cracks then you can decorate with edible flowers for a chic look or pipe on cream swirls and top with slivers of sliced lemon for a more traditional vibe.
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All nutritional info is approximate and meant only as a guide.