Lemon Curd Meringue Roll | Episode 536

20:08

Lemon curd and whipped cream meringue roulade is a good recipe for Easter.

SERVES: 6-8

PREP TIME: 35 M

COOK TIME: 25 M

TOTAL TIME: 1 H

Ingredients

Meringue

5 egg whites, at room temperature
pinch salt
280g granulated sugar
2 tbsp ground pistachios

Filling

250ml whipped cream
2 tbsp confectioners sugar
3 tbsp lemon curd (Lemon curd recipe)
extra confectioners sugar for dusting

Method

1. Preheat the oven to 200 C / 390 F and line a 23x33 (19/13in) baking tray with parchment paper.

2. To make the meringue: Whisk the egg whites with the pinch of salt in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a tablespoon at a time, and still on high speed, whisking well between each addition. Whisk until very, stiff and glossy and all the sugar has been added.

3. Spread the meringue mixture into the lined baking tray and sprinkle with the ground pistachios.

4. Bake for about 8 minutes at 200 C. Lower the oven to 160 C / 320 F and bake for 15 minutes more.

5. Remove from the oven and turn upside down on a piece of parchment paper dusted with confectioners sugar. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.

6. To make the filling: Whisk the whipped cream with confectioners sugar until stiff peaks begins to form. Stir together with the lemon curd.

7. To fill the roulade: Spread the whipped cream over the cooled meringue. Roll up the meringue tightly, using the paper to help you. Transfer the roulade to a plate.

8. Chill in refrigerator until serving.