Olive Magazine
Lemon Meringue Roulade Recipe with Lemon Curd and Blueberries

Lemon curd and blueberry roulade

Published: August 4, 2019 at 11:06 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 8-10

Crisp on the outside, marshmallowy on the inside and packed with flavours of the summer, this is a surprisingly easy yet showstopping summer dessert

Nutrition:
NutrientUnit
kcal314
fat17.1g
saturates10.3g
carbs37.6g
sugars36.2g
fibre0.5g
protein2.2g
salt0.1g
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Make this impressive lemon curd and blueberry roulade recipe then check out our chocolate roulade, lemon roulade, raspberry roulade and more roulade recipes.

Ingredients

  • 4 egg whites
  • 200g caster sugar
  • ¾ tsp cornflour
  • ¾ tsp white wine vinegar
  • 2 lemons, zested
  • to dust icing sugar

BLUEBERRY COMPOTE

  • 200g blueberries
  • 2 tbsp caster sugar
  • ½ lemon, zested and juiced

FILLING

  • 300g double cream
  • 200g lemon curd

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 30cm swiss roll tin with baking paper. In a large, clean bowl, whisk the egg whites with a pinch of salt using electric beaters until stiff. Gradually add the sugar, 1 tbsp at a time, whisking constantly, until stiff and glossy. Fold through the cornflour, vinegar and lemon zest. Spread the mixture evenly onto the baking tray and bake for 15-20 minutes or until crisp on the outside. Remove from the oven, lay down a piece of baking paper and flip the meringue over onto it, carefully pull away the used baking paper and discard, and leave to cool.

  • STEP 2

    In a small pan, simmer the blueberries, sugar and lemon zest for 8 minutes or until thickening, and the blueberries are starting to break down. Take off the heat and leave to cool.

  • STEP 3

    Lightly whip the cream to soft peaks and fold in the lemon curd until just combined and creating a ripple effect. Spread the filling evenly onto the cooled meringue, then drizzle over 1/3 of the compote.

  • STEP 4

    Roll the meringue as tightly as possible lengthways, using the baking paper to encourage it to turn over, then transfer to a serving plate.

  • STEP 5

    To finish, dust with icing sugar followed by drizzles of the remaining compote.

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