This recipe provides a step-by-step guide for making a Lemon Curd Meringue Roll. The lemon curd is prepared on the stovetop, while the meringue is made using a mixer. The meringue is spread onto a baking sheet, baked in the oven, and then rolled up with the lemon curd. The finished roll is refrigerated before serving. The recipe advises not to open the oven for the first 15 minutes of baking to avoid the cake settling. Overall, the recipe is deemed easy to make and the end result is a delicious dessert.
Meringue roll with lemon curd
Meringue roll is prepared much easier than it seems at first glance. Enough quality products and a regular mixer. When baking, do not open the oven for the first 15 minutes, otherwise the cake will settle and look like a sweet omelet.
Gather all the ingredients you need to make Lemon Curd Meringue Roll.
For the lemon curd, place the egg yolks, sugar, and cornstarch in a heavy-bottomed saucepan.
Pour in lemon juice and stir.
Cook the mass in a water bath until thickened, about 5-6 minutes.
Remove curd from heat, add butter and stir. Cover with cling film and leave to cool.
Pour the egg whites into the bowl of a stand mixer, add a pinch of salt and beat on medium speed until frothy.
Add the lemon juice to the whites and, increasing the speed, gradually adding the powdered sugar, beat until stiff peaks.
Add starch to the protein mass and mix.
Line a 20cm x 20cm baking sheet with parchment paper, spread the meringue and flatten into a rectangle.
Bake the meringue cake at 160 degrees for 20-25 minutes. After a while, remove the cake from the oven, turn it over onto clean parchment and remove the one on which it was baked. Let the crust cool completely.
Spread the lemon curd over the meringue cake in an even layer.
Roll the cake into a roll, decorate and refrigerate for 1-2 hours.
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