Lemon Meringue Roulade Recipe with Lemon Curd and Blueberries

Lemon curd and blueberry roulade

  • serves 8-10
  • Easy

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

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Ingredients

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

BLUEBERRY COMPOTE

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

FILLING

  • double cream 300g
  • lemon curd 200g

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.

Check out our best roulade recipes here...

Lemon Swiss Roll Recipe with Orange

Nutritional Information

  • Kcals 314
  • Fat 17.1g
  • Saturates 10.3g
  • Carbs 37.6g
  • Sugars 36.2g
  • Fibre 0.5g
  • Protein 2.2g
  • Salt 0.1g
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