← Back to Search Results
baking French
Lemon Meringue Roulade

Photo by:
Comments: 0
 

Recipe

This traditional filling is given a new twist in this impressive dessert.

Yield: Makes 6–8 servings
Prep time: 30 Mins
Cooking time: 15 Mins

Ingredients

  • 2 tsp cornstarch
  • 5 large egg whites
  • 1 cup plus 2 tbsp sugar
  • ½ tsp white wine vinegar
  • ½ tsp pure vanilla extract
  • 1 cup heavy cream
  • 1 cup store-bought lemon curd

  • Confectioners sugar, for sifting

Special Equipment:

  • 10½ × 15½ in (27 × 39cm) jelly roll pan

Directions

1. Preheat the oven to 350°F (180°C). Line a 10½ × 15½ in (27 × 39cm) pan with wax paper.

2. Dissolve the cornstarch in 2 tbsp water in a small bowl. Cook in microwave oven on High about 20 seconds, until boiling; set aside. Beat the egg whites and vinegar with an electric mixer until soft peaks form. Gradually beat in the sugar until the whites are stiff and shiny. Beat in the cornstarch mixture and vanilla.

3. Spread the mixture in the jelly roll pan. Bake about 15 minutes, until lightly browned. Let cool on a wire rack.

4. Meanwhile, whip the cream until stiff. Fold in the lemon curd.

5. Unmold the meringue on a another sheet of wax paper. Spread with the lemon cream. Starting at a long side, roll up the meringue. Transfer to a serving platter. Cover and refrigerate until serving. Sift confectioner's sugar over the roulade and serve.

Notes

Freezing Information: Freeze for up to 2 months.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

289kcal (14%)
193mg (8%)
41g
0g
13g (19%)
0g
8g (39%)
4g
0g
47mg (16%)
28g
4g
10mg
127mg
136mcg RAE (5%)
1mg (1%)
76mg (8%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
food-to-live-by Food to Live By
by Myra Goodman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
new-american-table New American Table
by Marcus Samuelsson
baked-explorations Baked Explorations
by Matt Lewis
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?