Ingredients
Lemon Curd
- 6 egg yolks
- 3/4 cup sugar
- 8 tbsp unsalted butter
- 1/2 cup lemon juice
- 1 tbsp lemon zest
Meringue Roulade
- 6 egg whites (room temperature)
- 3/4 cup caster sugar
- 1 tsp lemon juice or white vinegar
- 1 tsp cornflour
- 1 cup flaked or slithered almonds
Assembly
- 6 tbsp lemon curd (from above or reserved)
- 10 oz thickened cream
- 1 tbsp icing sugar
Instructions
- Make Lemon Curd: In a large bowl, whisk together egg yolks, lemon zest, and sugar until pale and smooth but not frothy. Melt butter in a medium saucepan over low heat until foaming, then stir in lemon juice. Add the egg yolk mixture and continuously stir with a spatula for 7 to 10 minutes until the mixture thickens and coats the back of a spoon with a deep yellow color. Remove from heat and allow to cool. Transfer to a sterilized jar and refrigerate until needed.
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 350°F (180°C). Line a 23 x 33 cm baking tray with baking paper, optionally greased lightly with olive oil to prevent sticking.
- Whisk Egg Whites: Using a stand mixer on high speed, beat egg whites until stiff peaks form. Gradually add caster sugar, one tablespoon at a time, at one-minute intervals. Continue whisking until the meringue is smooth, glossy, and holds stiff peaks.
- Add Cornflour Slurry: In a small bowl, mix cornflour with lemon juice or vinegar to form a slurry. Gently fold this into the meringue mixture using a spatula, being careful not to deflate the meringue.
- Spread and Bake Meringue: Spread the meringue evenly on the lined baking tray, reaching the edges. Sprinkle flaked almonds on top. Bake at 350°F (180°C) for 8 minutes, then reduce oven temperature to 285°F (140°C) and bake for an additional 20 minutes until meringue is firm and almonds are golden brown.
- Cool and Flip: Remove from oven and immediately invert the baking tray onto clean baking paper so the meringue side touches the paper. Carefully peel off the original baking paper. Allow the meringue to cool for 10 minutes.
- Prepare Whipped Cream: While meringue cools, whip the thickened cream with the icing sugar in a stand mixer on medium speed for 3 to 4 minutes until soft peaks form. Monitor closely to avoid overwhipping.
- Assemble Roulade: Spread an even layer of whipped cream over the cooled meringue, followed by six tablespoons of lemon curd. Reserve one-third of the whipped cream for topping. Score the meringue about 5 cm from one edge without cutting all the way through to guide rolling.
- Roll and Serve: Using the baking paper to help, carefully roll the meringue into a roulade tightly but gently. Top with the remaining whipped cream, a dollop of lemon curd, and a sprinkle of lemon zest. Slice and enjoy immediately.
Notes
- Ensure egg whites are at room temperature for the best volume in meringue.
- Meringue roulade is best consumed the same day for optimal texture but can be refrigerated for up to 24 hours.
- Be cautious not to overwhip the cream or the meringue as both can break or become grainy.
- Leftover lemon curd can be stored in an airtight jar in the fridge for up to 4 weeks.
- The scoring before rolling helps to prevent the meringue from cracking excessively.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
