Although in the UK the weather is still decidedly more Spring like than Summer never the less I thought my readers might appreciate a lighter alternative for the end of their meal.
Lemon roulade is easier to make than you think and this recipe shows you how to make homemade lemon curd at the same time. My curd recipe is eggless so it has a longer shelf life and has a nice clean lemon taste so it’s great in this popular dessert and also delicious on warm buttered toast.
Meringue
5 egg whites
Pinch of salt
150g (6oz) caster sugar
250ml (8fl oz) double cream
½ vanilla pod
Lemon Curd
6 lemons zest & juice
75g (3oz) caster sugar
3 Tbsp custard powder
60g (2 ½ oz)butter
100ml double cream
- Preheat the oven to 170 deg.C/325deg.F/Gas Mark 3.
- Using a scrupulously clean bowl and whisk, beat the egg whites and salt.
- Begin to add 150g of sugar and whisk until stiff shiny peaks.
- Line a non-stick shallow baking tray 9”x 13” (Swiss roll tin) with parchment paper.
- Spread out your meringue evenly and try to keep it rectangular, pushing towards the edges of the tin.
- Bake in the oven on the bottom shelf for 30-35 minutes or until lightly brown and firm to the touch.
- Sprinkle another piece of parchment with icing sugar and turn out the meringue onto it.
- Leave for 15 minutes then remove the parchment paper the meringue was baked on.
- Roll up the meringue on the icing sugar-coated paper on the long side and allow to cool.
- Whisk the custard powder and 75g of caster sugar into the lemon zest and juice and bring to the boil in a nonstick saucepan.
- Allow to thicken stirring well for several minutes then remove from the heat and cool over a bowl of ice, when lukewarm whisk in the butter.
- Scrape the vanilla seeds from the pod into the cream then whisk until soft peaks.
To assemble
Gently unroll the cool meringue and spread the cream on evenly. Next spread half the lemon curd on top of the cream then gently roll up as neat and tight as you can. Allow to set for one hour in the fridge before cutting into portions and serve with the remaining lemon curd. Cut the roulade using a sharp carving knife using a sawing motion (and not pressing down), so you don’t make the slices look crushed. Thin the remaining half of lemon curd with a little double cream (*up to100 ml) so it can be spoon onto the bottom of the plate.
Chef’s Tip
As an alternative, you could make a sauce Anglaise to serve with the roulade.
Chef Kevin Ashton 