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Easy Lemon Meringue Roulade - photo in gallery

Submitted by Daisybob 11 June 2009

Looks fabulous if you scatter fresh raspberries or redcurrants around it.



Serves 6,,Filling Ingredients:,¾ jar good quality Lemon Curd,150ml tub crème fraîche,,Roulade Ingredients:,4 medium egg whites,225g caster sugar,icing sugar to dust,


1.\tPreheat oven to 180°C or 160°C (fan oven) or Gas 4. Oil a 33 x 23cm Swiss Roll tin and line with baking parchment.
2.\tWhisk egg whites to soft peaks, using electric mixer. Gradually whisk in sugar until thick.
3.\tSpoon mixture into the tin; swirl the surface with a teaspoon. Bake for 10 – 15 minutes until pale golden and just firm. Cool for 15 – 20 minutes then turn out on to a sheet of baking parchment dusted with icing sugar. Leave to cool completely.
4.\tUsing a palette knife, spread the lemon curd over the meringue. Stir the crème fraîche until soft; spread over the lemon filling. Using the baking parchment, roll up the roulade. (Don’t worry if it cracks slightly).
5.\tPlace on serving dish. Dust with icing sugar and serve chilled.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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