Vintage Hotel’s Lemon Meringue Roulade

Savor the tangy sweetness with our delightful lemon meringue roulade curtsey of Pastry Chef Zoë Ellis at Tiara Restaurant. A crunchy, chewy, soft lemon meringue roulade filled with freshly whipped cream, lemon curd, and fresh or macerated berries for decoration. It’s a heavenly dessert that is gluten-free, combines dreamy meringue with zesty lemon flavors and perfect for warm summer days. 

Lemon Meringue Roulade

Yields 12 servings

Ingredients for roulade:

150 g Egg whites (5 large whites) *reserve your yolks for the lemon curd
275 g Fine white sugar (approximately 1 ¼ cup)
1 tsp Cornstarch
1 tsp Vinegar
1 tsp Vanilla extract (or your favorite extract/citrus zest)
250 g 35% Whipping cream (1 cup)
250 g Lemon curd (or approximately 1 cup) *can be made from scratch or store bought
30 – 50 g Icing sugar

Method for roulade:

  1. Preheat oven to 350℉. Generously grease and line a 13” x 18” metal cookie sheet with parchment paper.
  2. In a stand mixer or with an electric hand mixer, whisk egg whites on medium-high in a large bowl until foamy.
  3. While mixing, gradually add sugar, allowing it to incorporate before adding next addition.
  4. Mix on high until meringue is very stiff and glossy, and then gently fold in cornstarch, vinegar, and vanilla.
  5. Spread meringue evenly in cookie sheet, leaving a 1 – 2” gap around the perimeter to allow it to expand.
  6. Bake approximately 15 – 20 minutes, until it begins to turn golden.
  7. Remove from oven, allow to cool slightly.
  8. Lay a second piece of parchment paper on another cookie sheet, cutting board, or clean, dry countertop and lightly dust with icing sugar.
  9. Flip your meringue upside down onto the new parchment paper. Carefully peel the original parchment paper off the meringue and leave to cool completely.
  10. Whip the 35% cream, adding icing sugar and vanilla if desired, and spread over the sticky side of the cooled meringue.
  11. Dollop or spread your desired amount of lemon curd over the whip cream. (The lemon curd can also be substituted for fresh berries or jam).
  12. From one of the short ends of the meringue, use the parchment paper underneath to carefully roll the meringue away from you and into itself.
  13. Continue to roll until the open seam is sitting underneath the roulade.
  14. Leave the roulade rolled in the parchment paper, and then wrap in a tea towel and chill for 2 – 3 hours before removing towel and parchment.
  15. Slice and serve with fresh or macerated berries.

Ingredients for lemon curd:

190 g Lemon juice (3/4 cup)
140 g Fine white sugar
130 g Whole eggs
112 g Egg yolk
120 g Unsalted room temperature butter

Method for lemon curd:

  1. Portion whole eggs and egg yolks together into a heatproof bowl.
  2. In a medium-sized pot, warm lemon juice and sugar on medium heat until sugar dissolves.
  3. Slowly temper hot liquid into eggs, whisking constantly to avoid scrambling.
  4. Pour your egg mixture back into the pot, and cook on medium heat, using a rubber spatula to continuously stir and scrape the bottom of the pot.
  5. Once mixture is thickened and tries to bubble, immediately strain over butter.
  6. Mix well, cover the surface with plastic wrap, and chill at least 4 hours or overnight.

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