Lemon Meringue Roulade

A community recipe by TimBris83

Not tested or verified by Nigella.com

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Introduction

All I can say is that this is TO DIE FOR! It is a hybrid of several existing recipes that have come together to make one perfect one. Many years ago I made a Lemon Meringue Roulade from a recipe I had pulled out of a supermarket magazine, and it was just fantastic. Sadly I lost the recipe, and this is my attempt at recreating it. I have served it to many friends and work colleagues, and everybody adores it. Enjoy!

Ingredients

Serves: Makes one large roulade that s

Metric Cups

For the Lemon Curd

4 large lemons (zest and juice)
4 large eggs
350 grams golden caster sugar
225 grams unsalted butter (room temperature)
1 tablespoon cornflour

For the Meringue

4 large egg whites
225 grams golden caster sugar

For the Mascarphone Cream

250 grams mascarpone cheese
300 millilitres creme fraiche
1½ tablespoons golden caster sugar

For the Lemon Curd

4 large lemons (zest and juice)
4 large eggs
12 ounces superfine sugar
8 ounces unsalted butter (room temperature)
1 tablespoon cornstarch

For the Meringue

4 large egg whites
8 ounces superfine sugar

For the Mascarphone Cream

9 ounces mascarpone cheese
10½ fluid ounces creme fraiche
1½ tablespoons superfine sugar

Method

Lemon Meringue Roulade is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Start by making the lemon curd ahead of time, as it needs to be well chilled. Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.

Now whisk continuously using a balloon whisk until the mixture thickens - about 7-8 minutes.

Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. When the curd is ready allow it to cool, then cover it with clingfilm pressed over the surface and chill it in the fridge.

When chilled make the meringue. Pre-heat the oven to 190°c.

In a clean, grease free bowl, whisk the egg whites until the form soft peaks, if using an electric beater start on the slowest speed, and gradually increase power as the whites come together. Next whisk in the caster sugar a little at a time.

Spread the mixture evenly in the prepared tin. Bake in the centre of the oven for 20 minutes, cool, then turn out on to a piece of parchment (or greaseproof) paper slightly larger than the roulade, on a clean surface. Gently ease away the lining paper.

Whisk the mascarpone, creme fraiche and sugar together and spread over the roulade to within ½ inch (1cm) of the edge. Top this with a layer of the chilled lemon curd and spread using a palate knife.

Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape. Don't worry about the roulade cracking, as it's quite normal

Now whisk continuously using a balloon whisk until the mixture thickens - about 7-8 minutes.

When chilled make the meringue. Pre-heat the oven to 190°c.

Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape. Don't worry about the roulade cracking, as it's quite normal