Description
A light and zesty dessert featuring a soft meringue base rolled with tangy lemon curd and fluffy whipped cream, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 6 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar, for dusting
- Fresh berries or mint leaves, for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking tray with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spread the meringue evenly onto the prepared tray. Bake for 20-25 minutes until lightly golden and firm to the touch.
- Let the meringue cool in the tray for 5 minutes, then invert it onto a clean tea towel dusted with powdered sugar. Peel off the parchment paper and allow it to cool completely.
- Meanwhile, whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, spread a layer of lemon curd over the meringue, followed by the whipped cream.
- Carefully roll the meringue from the short end, using the towel to assist.
- Transfer to a serving plate, dust with powdered sugar, and garnish with berries or mint if desired.
- Chill for at least 1 hour before serving for best results.
Notes
- Use room temperature eggs for best volume in the meringue.
- Homemade lemon curd gives a richer flavor but store-bought works well too.
- Roll the meringue gently to avoid cracking.
- Can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 27g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg