I love the refreshing flavour of lemon meringue pie and the blueberries compliment lemon perfectly.

Sometimes I’m just not in the mood for making pastry, so a meringue roulade is a perfect solution.

Surprisingly the meringue isn’t nearly as difficult to roll up as you would think, due to its delicate nature the meringue can crack, but this just adds to the beauty of the roulade.

This time I used Lemon Curd from a jar, however it is very easy to make , You can find the recipe for the lemon curd in my Lemon Meringue Cake recipe: https://rosehartsweets.com/2020/05/18/lemon-meringue-cake/

You Will Need:

For The Meringue:

• 4 Egg Whites
• 240g Caster Sugar

For The Filling:

• 300ml Double Cream
• 1tbsp Icing Sugar
• 3 Generous tbsp Lemon Curd
• 100g Blueberries

Method:

• Line a 23cm x 33cm baking tray with grease proof paper.
• Pre heat the oven to 180 degrees C.

The Meringue:

• Whisk the egg white until you get soft peaks.
• Add the caster sugar a table spoon at a time while continuing to whisk.
• The egg white and sugar mixture should become quite thick, glossy and hold peaks. You should also be able to do the classic turn the bowl upside down over your head and it will stay in the bowl.
• Spoon the meringue mixture into your prepared tin, level the top the best you can. I like a textured finished top as this will form the outside of the roulade.
• Bake for 15-20mins (I always check after 15mins).

• Allow to cool for a few minutes in the tin. Then turn out on to a clean piece of grease proof paper to cool completely. This can be tricky to turn out and the turn needs to be done swiftly and smoothly.

My technique:

• While the meringue is still warm and in the tin, lay the clean piece of grease proof paper over it. Place a cooling rack over this (so you will have: your freshly cooked meringue in the tin, a layer of grease proof paper and a cooling rack).
• While holding all turn it over and place the cooling rack on to your work top and the meringue in the tin is now on top.
• Carefully take away the tin and peel the grease proof paper off meringue.
• You will be left with the meringue ‘bottom side up’ and what was the top is now on the bottom on the clean grease proof paper.

• Allow this to cool completely.

The Filling:

• Whisk the double cream with the icing sugar until it holds its shape and is nice and thick.
• Spread the cream over the cold meringue evenly.

• Next spread the lemon curd over the cream.

• Then scatter the blueberries over.

Rolling The Meringue:

• Starting from one of the short ends lift the grease proof paper up to start the rolling, slowly and gently continue rolling and roll onto the plate/board you are going to serve on trying to get the join facing downwards.

• Trim the end to make them look nice and serve….

This is best kept in the fridge.