Introduction – Lemon Meringue Roulade
Roulade can be described as ‘a dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge, spread with a soft filling and rolled up into a spiral’ so maybe I should call my swiss roll a roulade too?! Anyhow these can be intimidating to some, but remember that is why I am here, to make mine look ok then yours looks amazing, that’s the deal right!?
Ok so this is a lemon meringue pie roulade recipe that will knock your socks off. The theory of a roulade merged with the deliciousness of a lemon meringue pie. We have biscuit crumbs in the filling with a lemon curd cream filling and of course the gorgeous crispy meringue layer.
Pre-heat oven to Gas 6 or equivalent (see cooking oven temperature conversion chart). Start by whipping the egg whites in a clean mixing bowl, whip them until they are super stiff. Not just stiff, but really thick, whisk for a good actual 5 minutes on high speed.
Gradually spoon the sugar into the bowl a little at a time whisking as you go, it will get glossy and by the time you add the last sugar in will be very thick and sort of resemble marshmallow fluff! Using a swiss roll tin that has been lined with baking parchment (be sure to leave a little lip on the tin so its easy to remove later – see the video)…. Spoon the meringue mixture onto the tray and spread out with a spatula into all of the corners. Scatter on some almonds if you wish (optional) and bake in the oven for 10 minutes to lightly brown the nuts and topping.
Turn the oven down to Gas 3 or equivalent and bake for 12-15 minutes longer. Once done turn the meringue out upside down (nut side down) onto a sheet of baking parchment on a chopping board and leave to cool for 5 minutes.
Meanwhile whip the double cream until lightly thickened and stir in the lemon curd with a spoon until you have a delicious lemon cream.
Spread the lemon cream on top of the cooled meringue base evenly, grate on the zest of a lemon over the top of it, then sprinkle on biscuit crumbs.
Carefully but confidently roll the meringue up from one end into a tight roll using the baking paper to help you, try to make it sit on the seam of the roulade and place in the fridge wrapped in the baking paper. Let it chill for 30 minutes at least to allow the ingredients to set (it tastes great like that too).
Dust with icing sugar before serving, so so good!
Enjoy, don’t forget to let me know how you get on!