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Lemon Meringue Roulade

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Categories: Cakes/pies, Easter, Entertaining, Sweet
Type: Desserts and Baked Goods

This traditional filling is given a new twist in this impressive dessert

Prep Time: prep 30 mins

Cooking Time: cook 15 mins

Serves: makes 6-8 servings

Ingredients:

  • 2 tsp cornstarch
  • 5 large egg whites
  • 1 / 2 tsp white wine vinegar
  • 1 cup plus 2 tbsp sugar
  • 1 / 2 tsp white wine vinegar
  • 1 / 2 tsp pure vanilla extract
  • 1 cup heavy cream
  • 1 cup store-bought lemon curd
  • confectioner's sugar, for sifting
Lemon Meringue Roulade photo

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Directions:

  1. Preheat the oven to 350F (180C). Line a 101/2 151/2in (27 39cm) pan with wax paper.
  2. Dissolve the cornstarch in 2 tbsp water in a small bowl. Cook in microwave oven on High about 20 seconds, until boiling; set aside. Beat the egg whites and vinegar with an electric mixer until soft peaks form. Gradually beat in the sugar until the whites are stiff and shiny. Beat in the cornstarch mixture and vanilla.
  3. Spread the mixture in the jelly roll pan. Bake about 15 minutes, until lightly browned. Let cool on a wire rack.
  4. Meanwhile, whip the cream until stiff. Fold in the lemon curd.
  5. Unmold the meringue on a another sheet of wax paper. Spread with the lemon cream. Starting at a long side, roll up the meringue. Transfer to a serving platter. Cover and refrigerate until serving. Sift confectioner's sugar over the roulade and serve.
Tips:
  • prep 30 mins; cook 15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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