This was a big hit at my last dinner party. The meringue rolls beautifully and you can fill it with anything you like. Baking at a high hear turns it a little spongy, making it easy to roll. You can make your own lemon curd or buy it in a jar. The jarred kind needs some extra lemon rind and juice to spark it up.
- 8 egg whites
- 2 cups granulated sugar
- 2 tablespoons white vinegar
- 2 tablespoons cornstarch
- Icing sugar
- 1/2 cup whipping cream
- 11/2 cups lemon curd
Preheat oven to 350 F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Whisk egg whites until frothy and doubled in bulk. Slowly whisk in sugar 1 tablespoon at a time. Continue to whisk until the egg whites are thick, glossy and hold slightly drooping peaks. Beat in vinegar until egg whites form stiff peaks, than beat in cornstarch.
Spread meringue mixture into pan, levelling off the top. Bake for 20 minutes or until top is pale gold and feels firm to the touch.
Remove from oven and cool on parchment paper for 1 hour. Dust a large sheet of parchment paper with icing sugar and turn the meringue over on to the paper.
Whip cream until it hold stiff peaks. Fold whipped cream into lemon curd and spread lemon cream over roulade. Roll up roulade from the long end using the paper as a guide. Chill until needed and cut into slices to serve. Serves 6 with leftovers.