A dessert that lends itself to a beautiful presentation, this Meringue Roulade with Lemon Curd contains only six ingredients and is delightfully simple to make.
Meringue Roulade with Lemon Curd
Makes 8 to 10 servings
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 (12-ounce) jar lemon curd
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 325°. Line a 13x9-inch baking pan with parchment paper. Spray parchment with baking spray with flour.
- In a large bowl, beat egg whites with a mixer at high speed until foamy.
- In a small bowl, sift together granulated sugar and cornstarch.
- With mixer running, gradually add sugar mixture to egg white mixture, beating at high speed until stiff peaks form. Stir in vanilla extract. Spread mixture into prepared pan.
- Bake until meringue is lightly browned and firm to the touch, about 30 minutes. Let cool in pan completely.
- Run a knife around edges of pan to release sides of meringue. Invert meringue onto a clean piece of parchment paper. Gently peel parchment off meringue. Spread lemon curd over meringue, leaving a 1-inch border on all sides. Using parchment to assist, gently roll up meringue, starting with 1 long side, into a log.
- Remove parchment and transfer meringue to a serving platter. Using a serrated knife, cut 1 inch off each end of meringue; discard scraps. Garnish with confectioners’ sugar before serving, if desired.
For more delicious French-inspired recipes, see “Ethereal French Meringues” on page 111 of the May/June 2018 issue.
This is a great recipe.. not nearly as daunting as I thought. I made my own curd as I thought the jarred curd would be too runny.