Meringue Roulade

1. 1

   Whisk the egg whites with a mixer. When bubbles form, add salt and lemon juice. Once it turns white, gradually add the sugar and continue whisking until it becomes glossy and stiff.

   10 min

2. 2

   Line a baking sheet (approximately 25x35 cm) with parchment paper. To make the paper stick to the form, put a little meringue in the corners, place the paper on top and it will stick.

   5 min

3. 3

   Spread the meringue evenly in the form and bake at 180 degrees Celsius for 20 minutes (depending on the oven. If you notice that the top is burning, lower the temperature by 20 degrees and continue baking for 10 minutes).

   20 min

   180°C

4. 4

   While the meringue is baking, prepare the lemon curd. Grate one lemon to get the zest. Then soften it and squeeze out the juice.

   5 min

5. 5

   Place the egg yolks, lemon zest, lemon juice and sugar in a saucepan and put on the heat.

6. 6

   Stir constantly until the mixture thickens. Then remove from heat and dissolve the butter while it is still hot. Taste the cream. If it seems bitter, add more sugar to taste.

   10 min

7. 7

   Whip the cream with a mixer, adding a little sugar (1-2 tablespoons) if desired.

   5 min

8. 8

   Spread the lemon curd first, then the whipped cream, on the cooled meringue sheet.

   5 min

9. 9

   Carefully roll up the roulade. You can decorate it with melted chocolate or powdered sugar.

   5 min

10. 10

    Refrigerate the roulade for 30 minutes to allow the cream to set.

    30 min

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.