Lemon meringue roulade
This
gluten-free, wheat-free meringue dessert is as good as it looks
Ingredients
For the
meringue
- 280g/10oz caster sugar
- icing sugar, for dusting
- 50g/1¾ oz shelled pistachio nuts, finely chopped
- 5 free-range egg whites
For the
lemon curd
- 5 free-range egg yolks
- 3 large lemons, juice and finely grated zest
- 225g/8oz caster sugar
- 100g/3½oz butter, softened
- 300ml/10fl oz double cream, lightly whipped
Method
First, preheat
the oven to 200C / 180C Fan / Gas 6. Line a 23x33cm / 9x13in Swiss baking pan
with greased non-stick baking paper.
Then, whisk
the egg whites in a large clean bowl using an electric mixer at full speed
until very firm. Gradually add the sugar, one teaspoon at a time, and always on
high speed, whisking well between each addition. Whisk until very, very firm
and shiny and all the sugar is added.
Spread the
meringue mixture in the prepared box, sprinkle with chopped nuts. Bake for
about 8 minutes until it is very golden. Lower the oven to 160C / 140C Fan /
Gas 3 and bake an additional 15 minutes until it is firm to the touch. Remove
and turn inside out on a piece of nonstick parchment paper. Carefully peel off
the paper from the base of the meringue and let it cool for about 10 minutes.
To make the
lemon curd, put the butter in a heat-resistant bowl, add the sugar and whisk by
hand until well blended. Stir in the egg yolks. Add the zest and lemon juice
and whisk until smooth. Sit the bowl on a pan of simmering water and whisk
until the mixture thickens. It will take about 8-10 minutes. Be careful not to
boil the water as this will curdle the curd.
Reserve 100
g / 3½ oz (about 6 tablespoons) of lemon curd and set aside. Pour the rest of
the lemon curd into a sterilized jar. Seal it and label it. It will keep in the
refrigerator for 2 weeks.
To fill the
roulade, mix the lemon curd reserved with the whipped cream, swirling to give a
marbled effect. Spread over the cooled meringue. Slightly score the meringue on
one long side, slightly from the edge. Use it to help you bend and start
rolling the base. Roll the meringue firmly, using the paper to help you. Sit on
a plate with the knuckle underneath.
To serve,
sprinkle with icing sugar and decorate with Easter chicks.
Happy
Cooking Time.
