Recipe: Tasty LEMON MERINGUE ROLL

LEMON MERINGUE ROLL. This Lemon Meringue Swiss Roll is fresh, summery and a winning combination. Of course, it is possible to turn this Lemon Meringue Swiss Roll into an Eton Mess Swiss Roll by leaving the lemon zest out of the cake, replacing the lemon curd with strawberry jam and adding a few more strawberries in place of the blueberries. Imagine Lemon Meringue Pie in cake form and you've got a lemon meringue cake roll.

LEMON MERINGUE ROLL This week I'm going to two blogging conferences so I've been baking. Cut roll into serving pieces and place on serving plates with sauce. Cook on medium heat, stirring, until sugar dissolves. You can have LEMON MERINGUE ROLL using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of LEMON MERINGUE ROLL

  1. Prepare 5 ml of vinegar.
  2. It's 375 ml of castor sugar.
  3. It's 250 ml of cream.
  4. Prepare 85 ml of fresh lemon juice.
  5. It's 30 ml of lemon zest.
  6. It's 6 of extra large egg yolks.
  7. You need 6 of extra large egg whites.
  8. You need 125 grams of butter cubed.

To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Add the lemon zest and juice and whisk until smooth. Lemon Meringue Pie was my grandfather's favorite pie. Homemade or store-bought - if Papa was coming over to celebrate, we needed to have a Lemon Meringue Pie..

LEMON MERINGUE ROLL step by step

  1. preheat oven to 160°F celsius and line a 30x40 cm baking pan.
  2. whisk egg whites for a minute and add the vinegar and whisk until it forms soft peaks.
  3. gradually add sugar and beat well after each addition.
  4. spoon into the prepared pan and spread out evenly with a spatula.
  5. bake for 25-35 minutes. turn out onto a sheet of greased proof paper and peel off the paper.
  6. cut the hard edges with a pair of scissors.
  7. in the mean time whisk the cream till its thickened and spread over the meringue and top with the lemon curd (the instruction to make follow below).
  8. roll up like a swiss roll and decorate as you desire.
  9. THE LEMON CURD INSTRUCTIONS.
  10. beat the egg yolks and sugar and add the lemon juice and zest. beat for a minute.
  11. place in a bowl over top of saucepan that is 1/3 filled with water. do not let the water touch the bowl. u can use a double boiler.
  12. stir constantly and scrap the sides of the bowl until the curd thickens and will coat the back of a metal spoon..
  13. this will take approximately 10 minutes. remove from stove.
  14. add the butter a piece at a time.

Lightly beat up the lemon cream mixture and spread over the meringue. Scatter over a generous helping of the pistachios. Gently roll up the meringue from the shorter end until a full roll has formed. In a large bowl, beat egg yolks until lemon-colored. Stir in oil and lemon extract; set aside.

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