Lemon Meringue Roulade

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Line a low-sided 20 × 30cm (8 × 12 inch) rectangular pan with baking paper.

3. To make the meringue: Check that the bowl of your electric mixer is dry, spotlessly clean and free from grease. Place the egg whites and sugar into the bowl and whisk until the mixture forms stiff peaks, about 10 minutes.

4. Add the lemon zest to the meringue and gently fold through. Once the zest has been added to the meringue it will begin to wilt, so quickly spread the meringue in an even layer on the lined pan and place in the oven. Bake for 20 minutes. Allow to cool and lightly sprinkle the top with icing sugar.

5. ​To fill and decorate: Invert the meringue, still in the pan, onto a sheet of baking paper so the crisp top of the meringue faces down. Remove the pan and carefully peel off the baking paper. Position the meringue so the long side is facing you.

6. Spread three quarters of the whipped cream over the meringue, leaving a 2cm (1 inch) edge on the long side furthest away from you. Spoon the lemon curd in a line down the length of the cream.

7. Using the tip of a palette knife, spread the curd over the cream in a rippled effect. Starting at the long side nearest you, and using the baking paper to assist, carefully roll the meringue into a log.

8. Unwrap the roulade and transfer to a long serving plate.

9. Pipe the remaining cream on the top and decorate with the crystallized lemon zest, crystallized lemon verbena and individual cornflowers.