Lemon Meringue Roulade

I do realize that some people may think that I must have made a mistake in the above recipe name. I thought exactly the same when many years ago my mother-in-law mentioned that she was going to make it for dessert. Lemon meringue or lemon roulade sounded fine (and doable!) to me but Lemon Meringue Roulade? How was she even going to roll the fragile and easily crushable meringue into a roulade?!

This conundrum was solved pretty quickly when I found out this version was baked in a slightly higher temperature but for a much shorter time. As a result, instead of having a crispy and feather-like, you end up with a soft and cloud-like meringue that can be pretty easily rolled.

The filling for the roulade matches it perfectly: combination of whipped cream and lemon curd (bought or made from this recipe) makes it a wonderful, airy dessert. It feels very light but - let’s face it – it is pretty heavy in calories. So be aware as it is easy to have a lot of it: recently my husband had 1/3 of it in one go ;)

INGREDIENTS (for 8-10 portions):

6 egg whites,

160g caster sugar,

1 tsp white wine vinegar,

1 tsp potato starch,

0.5 tsp vanilla extract,

icing sugar for dusting,

250ml double cream,

3-5 tbsp lemon curd (for homemade version, check this recipe).

METHOD:

1. Preheat an oven to 160 Celsius degrees (top and bottom heating).
2. Line an approximately 25cm x 37cm baking tray with parchment paper.
3. Whisk the egg whites till stiff; continue whisking and add 1 tbsp of sugar, beat for 10-20 seconds more and add another 1 tbsp of sugar, continue until you have used all the sugar.
4. Beat in the vanilla extract, vinegar and potato starch.
5. Spread in the prepared tin, put to the oven and bake for 20 minutes till golden.
6. Remove from the oven and cool down for a few minutes.
7. Whip the cream till stiff; stir in the lemon curd.
8. Generously sprinkle with icing sugar a big piece of parchment paper (bigger than the baked meringue base) and carefully flip the meringue upside down.
9. Gently peel off the paper and spread the lemon filling on top, leaving out a margin of approx. 5 cm on one of the longer sides.
10. Using the paper to help you, roll the roulade carefully along the shorter side.