Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Desserts Eggs
Amount Measure Ingredient -- Preparation Method
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MERINGUE
5 egg whites
5 oz sugar -- (5/8 cup)
1 tsp cornflour (corn starch - made from wheat)
icing sugar for dusting
FILLING
10 fl oz double cream -- (1 1/4 cups)
1/2 cup lemon curd
Line a 13x9 swiss roll (jelly roll) tin with greaseproof or non stick
paper. Preheat oven to 300 F / 150 C.
Whisk egg whites, add sugar in stages until you have stiff peaks. Add
cornflour last. Spoon into tin, level surface and bake for 45 minutes
until it is firm to the touch. Cool uncovered.
Whip the cream and fold in the lemon curd. Homemade please!
Put a piece of greaseproof paper on the work surface, sprinkle icing sugar
on it. Turn out the meringue onto the paper. Peel off the lining paper.
Spread the lemon curd and cream mixture over it and roll up, using the
paper to help you.
Serve cold. This can be frozen at this stage. Freeze on a tray, on the
paper, and then overwrap when hard.
Makes 6 to 8 delicious servings.
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NOTES : I make my own lemon curd in the microwave. You can substitute 2
egg yolks for 1 whole egg, which is a good way to use up the spare yolks
from the meringue.
