Lemon and Almond Meringue Roulade

If you don’t want to make lemon curd, use 150g store-bought curd.

By The Good Housekeeping Cookery TeamPublished: 26 March 2013

Good Housekeeping

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
250 g
(9oz) caster sugar
¼tsp almond essence
1 tsp.
cornflour
50 g
(2oz) ground almonds
2 Tbsp.
icing sugar, plus extra to dust
500 ml
(17fl oz) double cream
25 g
(1oz) flaked almonds

For the lemon curd

Finely grated zest and juice of 1 lemon
75 g
(3oz) caster sugar
1 tsp.
cornflour
25 g
(1oz) butter, chopped
1 medium egg

Directions

1. 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.
2. 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.
3. 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.
4. Step 4
  Invert baked meringue on to the dusted sheet, remove tin (leave lining paper in place) and leave to cool.
5. 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.
6. 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.
7. Step 7
  Dust with icing sugar; scatter over rest of nuts. Serve in slices.