Ingredients

Instructions

Step 1

Meringue

Whisk the egg whites with sugar and lemon juice until stiff peaks form.
Gently fold in the cornstarch at the end.
Bake at 150°C (300°F) for 30 minutes.
Allow it to cool completely.

Step 2

Lemon Curd

Combine all ingredients in a saucepan.
Cook on medium heat, stirring constantly, until thickened.

Step 3

Cream

Whip all ingredients together until thick.
Use part of the cream for filling and the rest for decoration.

Servings

When it’s time to serve your Lemon Meringue Delight, consider these fun and tasty ideas:

Garnish with Fresh Berries: Brighten up your dish by adding a handful of fresh raspberries, blueberries, or strawberries on top. They complement the tangy lemon flavor beautifully.

Decorate with Mint Leaves: A few sprigs of fresh mint can add a lovely pop of color and a refreshing taste.

Pair with a Scoop of Sorbet: Serve a small scoop of lemon or orange sorbet on the side for a cool, fruity contrast. 🍧

Personal Touches: Feeling creative? Sprinkle some edible flowers on top, or add a dusting of powdered sugar for a snowy effect. The sky’s the limit! 🌸

Equipment

Variations

If you need to make this recipe gluten-free or vegan, don't worry! Here are some easy swaps you can make:

Gluten-Free: Luckily, this recipe is almost naturally gluten-free. Just ensure that your cornstarch is certified gluten-free to avoid any cross-contamination. 👍

Vegan: To make a vegan version, replace the egg whites with aquafaba (the liquid from canned chickpeas). Use a plant-based cream cheese and heavy cream alternative for the cream component. For the lemon curd, combine 1 cup of coconut milk with a bit of turmeric for color, and thicken with cornstarch. 😃

Faq

  • How do I know when the meringue is ready?

    Look for stiff, glossy peaks that hold their shape when you lift the mixer. If in doubt, give the bowl a gentle shake—if the meringue stays put, you’re good to go!

  • Can I make the lemon curd in advance?

    Yes! You can make it a few days ahead and store it in the fridge. Just give it a good stir before using.

  • How can I prevent my meringue from cracking?

    Let the meringue cool slowly in the oven with the door slightly ajar. This helps to prevent sudden temperature changes that can cause cracking.

  • Can I use store-bought lemon curd?

    Absolutely! If you're short on time, store-bought lemon curd can be a convenient alternative. Just make sure it's a brand you love.

  • What’s the secret to a smooth cream?

    Start with cold ingredients and whip them at medium speed until they thicken. Avoid over-whipping to prevent the cream from becoming grainy.

  • How do I store leftovers?

    Store any leftovers in an airtight container in the fridge. It's best enjoyed within 2-3 days.

Nutrition facts

Lemon Curd Meringue Roll
Recipe Yield:8 servings
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:12g
Protein:5g
Total Carbohydrate:35g
Total Sugars:30g