Lemon Meringue Roulade



Perfect for the summer - a delicious classic when served with strawberries and sunshine.


Eggs (Large, Whites only)
225 grams
Caster Sugar
1 teaspoon
1 teaspoon
Lemon Juice
1⁄2 teaspoon
Vanilla Essence
250 grams
300 milliliters
Double Cream
Lemon Curd
1 tablespoon
Icing Sugar


  1. Start the meringue with 4 egg whites; whisk in a large bowl until you get floppy peaks, then start adding caster sugar.
  2. Add 225g of caster sugar - half at a time, continue whisking.
  3. When you get good solid peaks it's time to add the other additional ingredients.  1 tsp Cornflower, 1 tsp lemon juice, half tsp vanilla essence.
  4. Stir in this ingredients gently with a metal spoon (so as to avoid disturbing the fluffy meringue).
  5. Using a teflon sheet instead of baking paper smooth out a sheet of meringue on a baking tray.
  6. Bake for 60 minutes at 140 degrees centigrade.
  7. Meanwhile, chop strawberries into quarters.
  8. Then take 290ml (half pint) of double cream and whip to stiff peaks using an electric whisk.
  9. When cooked allow the meringue sheet to cool completely.
  10. Turn out the meringue onto baking paper.  On the smooth side of the meringue start with a thin layer of lemon curd, going right up to the edges.
  11. Then add the double cream as a layer over the top.
  12. Roll the meringue using the baking paper to help.
  13. Place on serving dish, dust with icing sugar, then surround with strawberries.