Lemon meringue roulade - recipe

Lemon meringue roulade

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For the meringue roulade

For the filling

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  1. 1

    Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Line a baking tray with a sheet of baking paper.

  2. 2

    Whisk the egg whites in a clean, dry bowl using the mixer until they form stiff peaks. Gradually add the sugar and whisk well in between each addition. Then gently fold the cornflour into the mixture and add the white wine vinegar and vanilla extract. Fold in the ground almonds by hand and then spread the meringue onto the lined tray and sprinkle with flaked almonds.

    For this step you'll need:

    • 4 Egg white(s) (free range)
    • 150g Unrefined golden caster sugar
    • 1tsp Cornflour
    • 1tsp White wine vinegar
    • 1tsp Vanilla extract
    • 75g Almonds (ground)
    • 40g Almonds (flaked)
  3. 3

    Bake in a preheated oven for 20 minutes. The meringue should be a pale, golden colour and springy to the touch. Once cooked, remove from the oven and leave to cool.

  4. 4

    Whilst cooling, whip the cream using a mixer until soft peaks form. Then to remove the meringue, place the baking tray meringue side-down onto a clean tea towel, take the tray away and very carefully peel away the baking paper.

    For this step you'll need:

    • 175ml Double cream
  5. 5

    Spread the lemon curd over the meringue and then spread the cream on top. Using the tea towel again, carefully roll the meringue towards you slowly until it is fully rolled.

    For this step you'll need:

    • 300g Lemon curd bought or home made
  6. 6

    Place the meringue on a serving dish and dust generously with icing sugar. Add berries to decorate.

    For this step you'll need:

    • Icing sugar to dust
    • Berries (fresh) to decorate

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