LEMON MERINGUE ROULADE
Make and share this Lemon Meringue Roulade recipe from Food.com.
Provided by Danikiser
Categories Dessert
Time 1h45m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
- Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
- Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
- Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
- Whip cream until it holds it shape well, then fold in curd.
- Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
- Served sliced with a dusting of sugar.
Nutrition Facts : Calories 270.4, Fat 17.5, SaturatedFat 10.9, Cholesterol 64.7, Sodium 63.6, Carbohydrate 25.5, Sugar 23.9, Protein 4
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