This lemon and almond meringue roulade will soon become a firm favourite for Spring/Summer entertaining! With a homemade lemon curd that's spread on top of an almond flavoured meringue, it's refreshing and delicious.
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Yields:
10 - 12
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
471
Ingredients
6
medium egg whites
250g
(9oz) caster sugar
¼tsp almond essence
1tsp.
cornflour
50g
(2oz) ground almonds
2Tbsp.
icing sugar, plus extra to dust
500ml
(17fl oz) double cream
25g
(1oz) flaked almonds
For the lemon curd
Finely grated zest and juice of 1 lemon
75g
(3oz) caster sugar
1tsp.
cornflour
25g
(1oz) butter, chopped
1 medium egg
Directions
Step 1
Make the lemon curd: in a medium pan, whisk together lemon zest, juice, caster sugar and cornflour. Add butter and egg. Heat gently, whisking constantly, until it bubbles and thickens (it will need to boil). Take off heat; cool completely.
Step 2
For meringue, preheat oven to 190°C (170°C fan) mark 5, line a 28cm x 38cm (11in x 15in) lipped baking sheet with baking parchment. Put egg whites in a large bowl and whisk with an electric handheld whisk until they hold stiff peaks. While continuing to whisk, gradually add caster sugar and beat until mixture is thick and glossy. Beat in almond essence and cornflour. Fold in ground almonds using a large metal spoon.
Step 3
Spread meringue evenly in the tin; bake for 13min or until surface is golden. While it's baking, dust a large sheet of parchment with icing sugar.
Step 4
Invert baked meringue on to the dusted sheet, remove tin (leave lining paper in place) and leave to cool.
Step 5
To assemble, whip cream and icing sugar until mixture just holds its shape. Peel top paper off meringue, spread over cream, leaving a 2.5cm (1in) border on both short sides and one long side. Drizzle over lemon curd, then scatter over most of the flaked almonds.
Step 6
With the non-bordered long side in front of you and with the help of the base paper, roll up from the long edge - rolling it on to a serving plate at the end.
Step 7
Dust with icing sugar; scatter over rest of nuts. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
