St Clement’s meringue roulade

1. Start by making the curd. Half-fill a small saucepan with water and bring to a simmer. Find a medium, heatproof mixing bowl that will fit snugly over the top of the saucepan without touching the water and put all the curd ingredients in the bowl (reserve the egg whites for the roulade). Place the bowl over the simmering water and cook the curd, stirring often, until it thickens enough to coat the back of a spoon. This will take about 20-30 minutes, and the curd will thicken further as it cools. Pour into a large sterilised jar, seal and keep in the fridge for up to 1 month.

2. To make the roulade, preheat the oven to 180°C, gas mark 4, and line a 35x25cm baking tray with baking parchment. Put the egg whites into a large, grease-free bowl and use a handheld electric whisk to whip them to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition. Continue to whisk for a few minutes until the mixture is thick and glossy, then fold in the cornflour and lemon juice.

3. Use a spatula to spread the mixture into the lined tin and smooth the top. Bake for 10 minutes, then reduce the oven temperature to 160°C, gas mark 3, and bake for 15 minutes more until golden and firm to the touch. Lay a sheet of baking parchment out on a work surface and dust with a little caster sugar. Allow the meringue to cool for 5 minutes, then invert onto the sugar-dusted parchment and peel off the top layer of paper. Leave to cool completely.

4. For the filling, whip the cream to soft peaks, then spread all over the meringue. Cover with a layer of the curd, then starting with the short edge roll up as tightly as you can. Transfer to a plate and serve immediately, or cover and put in the fridge for up to 2 hours.