Lemon Meringue Roulade | Stay at Home Baking

Hey Guys,

I hope you're all doing well!
Today’s bake is probably one of my favourite bakes so far! I really enjoyed this one and love that you don’t waste any ingredients in the process (if you do it right first time that is!), and you get extras to snack on at the end!
I hope you enjoy this video, and remember to let me know if you try this yourselves!

Thank you for watching!
Eleanor x

P.S. Apologies for the rustling on my microphone during the video! I need to get on with getting a proper microphone!

Lemon Meringue Roulade Recipe
1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Clean a bowl and mixer with white vinegar to cut any grease, to make sure the egg whites whip correctly.
3. Separate 5 egg whites from the yolks, into two separate bowls and pour the whites into the cleaned bowl.
4. Whisk the egg whites on full speed, until very stiff. Gradually, tablespoon by tablespoon, add 280g caster sugar. Whisk until very stiff and glossy.
5. Prepare a baking tin (around 20x30cm) with either non-stick baking paper or a mat.
6. Spread the meringue evenly on/into the prepared tin and place in the oven for 8 minutes.
7. Once 8 minutes is up, lower the oven temperature to 160°C/140°C Fan/Gas 3 and bake for 15 more minutes - until golden and firm to touch.
8. Remove from oven and carefully flip onto a piece of icing-sugar-dusted, non-stick paper. Peel the paper from the base of the meringue and leave to cool.
9. Now onto the lemon curd. Add 100g softened butter to a heatproof bowl and add 225g caster sugar. Whisk until combined.
10. Stir in the 5 egg yolks, and add the juice and zest of 3 large lemons and whisk till smooth.
11. Place the bowl over a pan of simmering water and whisk the mixture until smooth and thickened. Be careful not to heat the mixture too much as the mixture will curdle.
12. Set the curd aside to cool. Once cooled reserve around 4 large spoonfuls of the curd to add to your cream and pour the rest of the curd into a jar (it will keep in the fridge for 2 weeks).
13. Whisk 300ml of double cream, until whipped. Pour in the lemon curd and fold the mixture GENTLY, only once or twice, to marble the mix.
14. Pour the filling onto the meringue and spread evenly, trying not to go over the edges.
15. Lightly cut the meringue along a shorter edge, to aid the tight folding.
16. Roll the meringue tightly, using the paper or mat to help.
17. Sit onto a plate or board, with the seal underneath the roll.
18. Before serving, dust the top with icing sugar.
19. Place in the fridge to keep the cream cool and to make the meringue crisp and marshmallowy.
20. Enjoy!