Lemon Roulade

This is one of my favourite desserts and really not too hard to make. It uses 7 egg whites and 5 egg yolks so you are left with two yokes (great for some extra creamy scrambled eggs or superb used as extra eggs in pancakes).

Ingredients

7 eggs
280g sugar
1 teaspoon of cornflour
80ml lemon juice
50g butter
280ml double cream
A little icing sugar

Start by preparing the meringue…

Separate 5 of the eggs ensuring you don’t get any of the yolk into the whites. Whisk the whites and as they start to form bubbles, slowly add in 140g of the sugar. Keep whisking and as they start to form peaks, add the teaspoon of cornflour. Continue whisking until you have stiff peaks.

Line a baking tray with baking parchment and spoon the meringue onto the tray, smoothing out the top.

Bake at 145C for 45 mins. Remove from the oven and allow to cool on the baking tray.

While the meringue is cooking, prepare the lemon curd…

Whisk up two whole eggs and three of the yolks (left from making the meringue) in a metal bowl. Add the remaining 140g sugar and the lemon juice. Place this over a pan of simmering water and keep whisking until the curd starts to thicken.

Immediately it thickens, pour the mixture through a sieve and into a second bowl and add the butter (the butter should be at room temperature and cut into small pieces). Stir the butter in until melted and combined.

Cover and leave to cool. We are going to use about half of this lemon curd – the rest can be put in a jar and kept in the fridge. It is delicious eaten on English Muffins.

When the meringue and the lemon curd have cooled, it is time to assemble…

Whip the cream to soft peaks and then fold in 120g of the lemon curd. Place a piece of baking parchment on a flat surface and sprinkle icing sugar over (I use a sieve).