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Mrs Frugal

Lemon Meringue Roulade

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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.

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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

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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 :roll: - 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.

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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! :drool: and dead easy! :shock:

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