This lemon and almond meringue roulade will soon become a firm favourite for Spring/Summer entertaining! With a homemade lemon curd that's spread on top of an almond flavoured meringue, it's refreshing and delicious.
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Yields:
10 - 12
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
471
Ingredients
6 medium egg whites
250 g (9oz) caster sugar
1/4tsp almond essence
1 tsp. cornflour
50 g (2oz) ground almonds
2 Tbsp. icing sugar, plus extra to dust
500 ml (17fl oz) double cream
25 g (1oz) flaked almonds
For the lemon curd
Finely grated zest and juice of 1 lemon
75 g (3oz) caster sugar
1 tsp. cornflour
25 g (1oz) butter, chopped
1 medium egg
Directions
Step 1
Make the lemon curd: in a medium pan, whisk together lemon zest, juice, caster sugar and cornflour. Add butter and egg. Heat gently, whisking constantly, until it bubbles and thickens (it will need to boil). Take off heat; cool completely.
Step 2
For meringue, preheat oven to 190°C (170°C fan) mark 5, line a 28cm x 38cm (11in x 15in) lipped baking sheet with baking parchment. Put egg whites in a large bowl and whisk with an electric handheld whisk until they hold stiff peaks. While continuing to whisk, gradually add caster sugar and beat until mixture is thick and glossy. Beat in almond essence and cornflour. Fold in ground almonds using a large metal spoon.
Step 3
Spread meringue evenly in the tin; bake for 13min or until surface is golden. While it's baking, dust a large sheet of parchment with icing sugar.
Step 4
Invert baked meringue on to the dusted sheet, remove tin (leave lining paper in place) and leave to cool.
Step 5
To assemble, whip cream and icing sugar until mixture just holds its shape. Peel top paper off meringue, spread over cream, leaving a 2.5cm (1in) border on both short sides and one long side. Drizzle over lemon curd, then scatter over most of the flaked almonds.
Step 6
With the non-bordered long side in front of you and with the help of the base paper, roll up from the long edge - rolling it on to a serving plate at the end.
Step 7
Dust with icing sugar; scatter over rest of nuts. Serve in slices.
Per Serving:
Calories: 471
Total carbs: 40 g
Sugars: 38 g
Total fat: 34 g
Saturated fat: 19 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
