Lemon roulade

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From: Just For Starters

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This recipe is classed as intermediate

Rating 3.20 / 5 (50 votes)

Prep time:
25 min, plus cooling time
Cook time:
45 min
Serves:
6-8

For a real treat try Betty Brown's gloriously indulgent dessert, a delicious combination of meringue, lemon curd and whipped cream!

Method

1. Preheat the oven to 140°C/gas 1. Grease and line a 33 x 23cm Swiss roll tin with baking parchment.

2. Whisk the egg whites until doubled in bulk. Add a tablespoon of sugar and whisk until soft peaks form.

3. Gradually mix in half the remaining caster sugar, whisking until stiff and shiny.

4. Fold in the remaining sugar and cornflour and spread the mixture evenly in the lined Swiss roll tin.

5. Bake for about 45 minutes, remove and cool uncovered.

6. Turn the tin over onto a large sheet of baking parchment, sprinkled liberally with icing sugar. Peel the paper from the meringue base.

7. Whip the cream until soft peaks form and spread evenly over the meringue, followed by the lemon curd.

8. Roll up from the short end forming a Swiss roll. Dust with icing sugar and serve.

Ingredients

  • 5 egg whites
  • 150 g caster sugar
  • 1 tsp cornflour
  • icing sugar, for sprinkling
  • 300 ml double cream
  • 4-5 tbsp lemon curd

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Latest Comment

 

Made this very easy desert at the weekend - amazing. My husband loved it and has begged me to make another.
I used my own recipe of homemade lemon curd, and it was delicious.
You have to give this recipe a try - you really won't regret it!

BerniceM93625 BerniceM93625  Posted 21 Mar 2011 2:15 PM
 

Ignore my last rating which was a mistake! This really is 5 star as far as I am concerned.

sheilaH62167 sheilaH62167  Posted 19 Oct 2009 2:22 PM