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| A very refreshing dessert! Love it! |
Ingredients
5 egg whites (1/2 cup)
1 cup sugar
1/2 tsp white wine vinegar
1 tsp cornstarch
1/2 tsp pure vanilla extract
1 cup heavy cream
4 tbsp good-quality lemon curd (Recipe below)
confectioner's sugar for dusting
Directions:
- Preheat the oven to 350F(180C) and line the baking pan (10x14in(25x35cm) shallow baking pan with parchment paper
- Whisk egg whites with electric mixer until stiff peaks form.
- Continue whisking at at a slower speed and gradually add the sugar, a little at a time
- Gently fold in the vinegar, cornstarch, and vanilla, trying to keep all the air in the mixture
- Spread the mixture into the pan and bake in the centre of the oven for 15 minutes.
- Remove the meringue from the oven and allow to cool to room temperature
- Meanwhile, whisk the cream until thick but not stiff, it should remain unctuous
- Fold in the lemon curd (recipe below) until just well blended; a few ripples will enhance the roulade.
- Sprinkle a fresh sheet of parchment paper with confetioner's sugar
- Carefully turn the cooled roulade out of the pan on to the sugared parchment
- Spread the lemon cream over the unabked side of the roulade with a palette knife
- Roll the meringue up around the filling, being firm but not squeezing out the fillings.
- Place seam side down on a serving plate, cover, and chill. Sift over confection's sugar to serve.
- PREPARE AHEAD The meringue can be made up to 3 days in advance and stored, unfilled, in a dry, airtight container
Lemon curd Recipe:
Ingredients:
5 yolks
1 cup sugar
4 lemons zested and juiced
1 stick butter, cut into parts and chilled
Directions:
- Whisk egg yolk and sugar
- Add 1/3 cup citrus juice to egg yolk mixture.
- Whisk over simming water until thick (approx. 8 minutes) or light yellow
- Remove from heat and stir in butter
- Remove to container and place a plastic wrap on top surface
- It can be refridgerate up to 2 weeks
You can freeze it and store in freezer up to 8 weeks!
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