Lemon meringue roulade

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Makes

    15
  • Skill Level

    Easy
  • Dietary Needs

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This delicate, zesty roulade is ideal for a family get together or a slice with a nice cup of tea and putting your feet up. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Method

  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. 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.

  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. 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.

  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.

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

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