Lemon Meringue Roulade

Recipe by:

If you feel like going one step further, spoon the pulp of a few passion fruits over the lemon curd before rolling the roulade

Lemon Meringue Roulade Lemon Meringue Roulade

Serves

8 Class="fa

People

Time Prep

30

Minutes

Time Cooking

20

Minutes

CUISINE

Irish

COURSE

Dessert

Method

  1. 180°c/350°f/gas Mark To Preheat The 4 Oven

  2. (8 Line Rectangular Paper × Baking 12 30cm Low Sided 20 × Pan With Inch) A

  3. Of Into Spotlessly Meringue: Whisk And Dry, Mixer Stiff Check 10 Place The Free Your The Until Is Mixture Peaks, The to Bowl Egg The About And Whites From And Bowl Grease Electric Clean That Make Forms Sugar Minutes The

  4. 20 With Begin And The The On In The To And The Been Added And To Quickly The Even Zest Meringue Sprinkle Layer In Oven It Meringue Minutes Wilt, Lemon Has To Top Once Sugar Will Meringue Add Lightly The Cool For Through Icing Pan The Fold Zest To An Bake The Place So Allow Lined Gently Spread

  5. The Pan The The Meringue And The Still Off Onto Baking Facing The ​to Decorate: Faces Meringue Side Invert Of In Down Peel Pan, Remove And Carefully The Long The Paper Of Baking So A You The Sheet Fill Meringue, Crisp Top Paper So Position Is

  6. The 2cm The Quarters Over Whipped Length Cream Lemon The Inch) From Of On Edge Curd Away Spread The Spoon Furthest Three In Side (1 A You The Down Long Cream A The Of Line Leaving Meringue,

  7. Roll To Meringue The Assist, You, Of Starting Over Baking Rippled Cream The Nearest Palette The At A Using The And A Effect Log Carefully Using The Knife, Tip Into Spread The Paper In Side Long Curd A

  8. Transfer Plate To Long A Unwrap Roulade The Serving And

  9. Decorate Cream And Lemon Pipe Individual Top Verbena Zest, The And Remaining Lemon The The On With Cornflowers Crystallized Crystallized

Ingredients

  • For the meringue:
  • Egg 4 Whites Large

  • Sugar (8oz) Caster 225g

  • Finely 1 Lemon Large Unwaxed Zest Grated Of

  • Sugar, Icing For Sprinkling

  • for The Decoration: And Filling

  • Oz) Cream (10fl 300ml Whipped

  • 4 Tablespoons Curd Lemon

  • Crystallized Garnish Lemon To Zest,

  • Verbena Leaves Crystallized Lemon 12

  • Into Cornflower Blue 2 Heads, Flowers Separated

  •  

Method

  1. The 180°c/350°f/gas To Oven Preheat 4 Mark

  2. Rectangular A (8 × With Paper 30cm 12 Line Low 20 Baking × Inch) Sided Pan

  3. Sugar Make Your Place Meringue: From The The Is Check Whites Egg The Mixture Spotlessly 10 Peaks, And Stiff The Of And Dry, Bowl That The Clean Until Forms Free About Minutes Bowl Mixer Grease Electric Into Whisk And to

  4. Oven Cool Even Layer The The Will Allow And And The An Been Lightly In Fold The It To And Pan Lemon Meringue Zest Sprinkle On Has The Minutes With Spread Zest Added To Quickly The Top Gently Begin The To Meringue Bake To For Place Meringue Icing Once Lined Wilt, Sugar The Add So Through 20 In

  5. Still In You The Of Meringue Meringue The Is And So Off Down Carefully Facing Invert Top A Sheet The So The The Fill Paper Faces Onto Baking Crisp Long Baking Pan, Remove The Pan The Of ​to Peel Position Paper And Side Decorate: Meringue, The

  6. Long Spread Length Meringue, A The Quarters Three Cream Lemon (1 The The Curd Leaving Spoon Edge In The 2cm On From Over Line Inch) A Of Of Whipped You The Cream The Side Furthest Away Down

  7. Paper Of Curd Baking A Tip You, Spread And The Using At A A Knife, The Using The In Long The The Roll Side To Into Carefully Nearest Meringue Starting The Assist, Palette Over Log Effect Cream Rippled

  8. Serving To The A Plate Unwrap Roulade Long Transfer And

  9. With Verbena Lemon Pipe Crystallized On Crystallized Lemon And Decorate Cornflowers Remaining And Top Individual The Zest, The Cream The