Pinch, punch, first of the month! Happy September. Here’s a celebration-worthy lemon meringue roulade to mark the new month, the last of the Summer bakes as I begin to transition into some Autumn recipes. Reminiscent of a classic lemon meringue pie – sharp lemon curd, voluminous meringue – without the faff of pastry, this lemon meringue roulade is crisp and chewy, zesty and creamy. To make the meringue, you will need:
4 medium/large egg whites
1/2 tsp lemon juice
200g caster sugar
For the filling:
300ml double cream
100-150g lemon curd, see recipe here
Line a 22 x 33cm (approx) swiss roll tin or roasting dish. Preheat the oven to 160C/ 325F/ Gas 3. In a scrupulously clean bowl, beat the egg whites and lemon juice until foamy. The mixture will hold firm crests when it’s ready, but take care not to over-whisk it, as the whites aren’t very stable and you run the risk of weakening them.
Whisk in the sugar, a spoon at a time, waiting until one lot is completely dissolved before the next addition. The eggs will now begin to feel firmer and look glossy. Before long, they’ll reach stiff peak stage.
Spoon the meringue into the lined tin and gently level with a spatula. Bake for 30 minutes. It should be crisp on top and chewier inside. Invert it on to a sheet of baking parchment dusted with the icing sugar, then peel off the parchment from the upturned meringue. Leave to cool completely.
Whip the cream and sugar to soft peaks and carefully fold through the lemon curd, to taste.
Spread the meringue with this mixture and roll up, from long edge to long edge – it will make a roll around 30cm long. The baking parchment underneath will help you and don’t worry if the roulade cracks, it’s all part of the charm.
I decorated my roulade with more lemon curd and some toasted flaked almonds. Serve in thick slices.
What are you baking this weekend?
Recipe via Ruby Tandoh. Click here for more lemon recipes.