Mrs Frugal Posted March 18, 2008 Share Posted March 18, 2008 A smashing recipe to use up those leftover egg whites when you make lemon curd and the filling includes freshly made lemon curd too... Lemon Meringue Roulade 140g caster sugar 4 egg whites 300ml double cream 150ml homemade lemon curd Preheat the oven to 180C/GM4. Line a 33 x 23cm swiss roll tin with baking parchment. Whisk the egg whites until stiff then gradually whisk in the caster sugar. Spoon the mixture into the prepared tin, spreading it to the edges. Sprinkle over 25g caster sugar (mix in 1 tsp ground cinnamon for a lovely flavour). Bake for 15 minutes. Leave in the tin to cool then turn out carefully on a clean tea towel. Peel off the lining paper. In a bowl, whip the cream until it forms soft peaks. Fold in the lemon curd and spread the cream over the roulade. Roll from one short edge so that it looks like a swiss roll. Dust with icing sugar if you like and serve in slices. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 18, 2008 Share Posted March 18, 2008 How lovely, might try that at the weekend - was going to make lemon meringue pie to take to the out-laws but this might be nicer. I make a raspberyy version of this with fresh or frozen raspberries in which you can freeze, do you reckon this would freeze OK with the lemon curd in it? Mrs B Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 18, 2008 Author Share Posted March 18, 2008 I don't know, MrsB. I've just found a recipe for lemon curd ice cream which basically just mixes lemon curd, cream and milk together before freezing so it *should* be OK..........she says, as she sits firmly on the fence as usual . Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 18, 2008 Share Posted March 18, 2008 If I make this roulade to use egg whites leftover from making lemon curd............. then I'll have to make some more lemon curd.......... then I'll have egg white leftover............ I could be spending a long time in the kitchen Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 18, 2008 Author Share Posted March 18, 2008 Just do it Lesley . You know you want to . Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 20, 2008 Share Posted March 20, 2008 It could be a perpetual lemon curd/lemon roulade roller coaster I'll make both on Easter Sunday....... Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 20, 2008 Share Posted March 20, 2008 It could be a perpetual lemon curd/lemon roulade roller coaster What a shame that would be Mrs Bertie Quote Link to comment Share on other sites More sharing options...
hillfamily Posted March 22, 2008 Share Posted March 22, 2008 It could be a perpetual lemon curd/lemon roulade roller coaster I hadn't seen this thread so i used my egg whites to make chocolate swirl meringues Now I'm going to have yolks left over when I make this I can see how easy it is to be in a perpetual state Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted March 22, 2008 Share Posted March 22, 2008 This sounds divine!! I'm scared to make it though, doesn't the meringue crack when you roll it? With my luck mine would Tessa Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 22, 2008 Author Share Posted March 22, 2008 Yes, it does crack a bit but that adds to the character of the pudding. It tastes fab cracked or not . Don't be scared to make it. Give it a go - it really is worth it . Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 24, 2008 Share Posted March 24, 2008 Ours was lovely! - even Carl liked it and he's not a 'sweets' person! He liked the soft meringus but doesn't like hard meringues. I spread the meringue with lemon curd and then spread the cream on top of that - because I didn't read the recipe - but I liked it like that. It doesn't crack too much. If you've ever made swiss roll by turning the sponge onto a sheet of paper and using the paper to roll the sponge up? - that is how I did the roulade. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 24, 2008 Author Share Posted March 24, 2008 That's how I roll it too, Lesley. I sprinkle lots of caster sugar on the greaseproof paper to stop the roulade sticking. The tea towel works nicely but I have had the roulade stick to it before. Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 29, 2008 Share Posted March 29, 2008 Finally got round to making this today. I was a bit worried about whether or not the egg whites would be OK as they've been sat in the fridge for 5 days, but they were perfect. I spread the cream on and then the lemon curd before rolling. It was absolutely gorgeous! and dead easy! Quote Link to comment Share on other sites More sharing options...
hillfamily Posted April 6, 2008 Share Posted April 6, 2008 made this for pud today ................. mmmmmmmmmmmm sooooooooo yummy and there would appear to be a slice left.................not for long Quote Link to comment Share on other sites More sharing options...