I’ve made this roulade twice in the last few weeks. On both occasions I was visiting friends and they cooked fabulous dinners. The good thing about this lemon meringue roulade is that it is nice and light so you really will have room for dessert! While easy to make, it is a little bit time consuming so make sure you have a few hours free to enjoy the baking. To speed things up a bit you could make the lemon curd in advance. It will also keep for about a week so if you have any leftover you shouldn’t have trouble using it up.
For the meringue:
275g caster sugar
5 egg whites
For the lemon curd:
Freshly squeezed lemon juice of 2 lemons
Zest of half a lemon
150 grams granulated sugar
1. Preheat the oven to 200°C.
2. Whisk the egg whites in a clean bowl until very stiff. (You should be able to turn the bowl upside down and the mixture should not fall out!)
3. Mix in the sugar a teaspoon at a time until it has all been added, whisking constantly.
4. Spread the mixture onto a lined baking tray.
5. Place the tray in to the oven for 10 minutes and then turn the heat down to 160°C. Cook for a further 15 minutes or until it is crisp to touch.
6. Leave it to cool.
7. To make the lemon curd, whisk the eggs together in a bowl and add the lemon juice and sugar.
8. Place the bowl over a saucepan of simmering water. Keep stirring the mixture until it becomes thick.
9. Remove the bowl from the heat and stir in the margarine and lemon zest, mixing until it is combined.
10. Leave it to cool, then cover the bowl with cling film and place it in the fridge until it is cold.
11. When the lemon curd is cold and you are ready to assemble the roulade, whip the cream in a bowl.
12. Generously spread the lemon curd on to the meringue. Spoon the cream on top and even it out.
13. Gently lift the edge of the meringue from the paper and carefully roll it up.
14 Dust the roulade with icing sugar and place it in the fridge.