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Lemon meringue roulade
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Sunflower or vegetable oil, for greasing
6 large egg whites
300g caster sugar
300ml double cream
Half a 325g jar of Waitrose Seriously Zesty Lemon Curd
Icing sugar, to dust
Fresh raspberries (or blueberries), to serve
1. Preheat the oven to 220˚C, gas mark 7. Lightly grease a 23x35cm rectangular swiss roll tin and line with non-stick baking parchment. Using an electric mixer, whisk the egg whites until stiff but not dry. Continue to whisk, adding the caster sugar, 1 tsp at a time, until all the sugar has been used and the meringue mixture is stiff and glossy.
2. Spoon the meringue mixture into the lined tin and spread very lightly to fill. Bake on the top shelf of the oven for 8 minutes until the top is golden, then reduce the temperature to 160˚C, gas mark 3, and continue cooking for 15-20 minutes, or until the meringue is just firm to the touch.
3. Remove from the oven and invert onto a sheet of baking parchment. Peel the lining paper from the base and leave to cool for at least 20 minutes, or until cold.
4. Meanwhile whisk the cream until just thick. Spread lightly over the meringue, then delicately dot the surface with teaspoons of the lemon curd. Roll up the roulade from the long side, using the lining paper to help. Lift onto a serving plate and lightly dust with icing sugar. Serve with fresh raspberries.
Typical values per serving:
This recipe was first published in April 2012.