Lemon Meringue Roulade
Making a roulade is another fun thing to do with meringue. Cook the meringue lightly so it’s still soft enough to roll. Fill it with lots of lemon curd and softly whipped cream and whatever else you fancy.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
4 organic, free-range egg whites
225g caster sugar
sunflower oil, for greasing
300ml whipped cream
For the lemon curd
50g butter
100g caster sugar
zest and juice of 2 lemons
2 organic, free-range eggs and 1 egg yolk, beaten
For the crystallised lemon peel
2 lemons
caster sugar, for sprinkling
sprigs of mint, lemon balm or sweet cicely to garnish
150ml stock syrup
For the stock syrup (makes 825ml)
450g sugar
600ml water
Method
To make the stock syrup: Dissolve the sugar in the water and bring to the boil.
Boil for 2 minutes then allow it to cool. Store in the fridge until needed.
If making the crystallised lemon peel, peel the lemons very thinly with a swivel-top peeler, being careful not to include the white pith, and cut the strips into fine julienne.
Put in a saucepan with 450ml water and simmer for 5 minutes. Remove from the pan, refresh in cold water and repeat the process again.
Put the lemon julienne in a saucepan with the stock syrup and cook gently until they look translucent or opaque. Remove with a slotted spoon and leave to cool on baking parchment paper or a wire rack.
When cold, sprinkle with caster sugar. The crystallised lemon peel can be stored in a jar or airtight tin for weeks or sometimes months.
Preheat the oven to 180°C/Gas Mark 4. Put the egg whites into the spotlessly clean bowl of a food mixer. Break up with the whisk attachment and then add all the caster sugar in one go.
Whisk at full speed for 10-15 minutes until stiff peaks form.
Meanwhile, line a 30.5 x 20.5cm Swiss roll tin with baking parchment and brush lightly with sunflower oil.
Spread the meringue gently over the tin with a palette knife — it ought to be quite thick and bouncy. Bake for 15-20 minutes.
Put a sheet of baking parchment on a worktop, turn the roulade out onto it, remove the parchment from the base of the meringue and leave to cool.
Meanwhile, make the lemon curd.
Melt the butter over a very low heat, add the sugar, lemon zest and juice and then stir in the well-beaten eggs.
Stir carefully over a gentle heat until the mixture coats the back of a spoon. Pour into a bowl (it will thicken as it cools).
To assemble the roulade, spread most of the whipped cream and lemon curd (as much as you like) over the meringue, keeping it 1cm in from the edge. Roll up from the long side and carefully ease on to a serving plate.
Decorate with the reserved cream, crystallised lemon peel and fresh mint, lemon balm or sweet cicely leaves, if using. Serve cut into 2.5cm thick slices and drizzle with a little more lemon curd if desired.
