This lemon meringue roulade recipe is a doddle. Roulades have a reputation for being tricky to make, but with the right size tin, a bit of patience and a steady hand for rolling! Sticky, sweet and full of zesty flavours, this pud is perfect for rounding off a big family dinner or your next Sunday roast, and best of all, you’ll already have most of the ingredients to make it in your store cupboard. This recipe serves 6-8 people and will take around 1hr and 30 mins to make. A portion of this light and lemony dessert works out at only 305 calories per serving – ideal if you’re trying to be good but don’t want to miss out on your favourite treat.
- For the meringue:
- 5 medium egg whites
- 150g caster sugar
- 1 level tbsp cornflour
- Icing sugar, for dusting
- For the filling:
- 1⁄2-3⁄4 x 325g jar lemon curd
- 300ml carton whipping cream
- 2 level tbsp icing sugar
- You will need:
- 33 x 21cm (13 x 81⁄2in) Swiss roll tin, lined with baking parchment
Set the oven to 150°C/300°F/Gas mark 2. To make the meringue, whisk the egg whites until stiff. Add 1tbsp caster sugar, and whisk again to form stiff, but soft peaks. Add half the remaining sugar and whisk until stiff and shiny. Quickly whisk in the rest of the sugar and the cornflour. Spoon the mixture into the tin and level the surface.
Bake the meringue for 45 mins in the centre of the oven until it’s just firm to the touch. Cool, uncovered, for at least 1 hour.
Turn the meringue out on to a sheet of baking parchment, dusted with icing sugar and peel away the lining paper. Spread over the lemon curd. Whip the cream with the icing sugar until it forms soft peaks and spread over the lemon curd.
Roll up the meringue, from one of the short sides, using the paper to help roll it up. Transfer to a serving plate and keep chilled until ready to serve.
Use a good-quality lemon curd for a fresh zesty flavour.