(Blitz dried raspberries in food processor for a powder)
250ml whipped cream
225g Caster sugar
2 tablespoons corn flour
100ml fresh lemon juice or limes
200ml orange juice
5 egg yolks
Pre heat your oven to 180C
Line a 9x 13 Swiss-roll tin with non-stick parchment paper
Make sure your mixer is deliciously clean any hint of grease spells disaster for your meringue!
Drop a few squeezes of lemon into the bowl and wipe away with some kitchen paper will get rid of any grease.
Whisk your egg whites on medium until you get a frothy foam, next add your cream of tartar until you get soft peaks. Once absorbed turn the mixer up a little and now add your caster sugar, little by little, whisk until your egg whites turn glossy and stiff peaks have formed.
You should be able to turn the bowl upside down and hold over your head…. when stiff peaks have developed. If not you’ve got a fab meringue hairdo!! Lol
At this stage you can blend in your dried passion fruit sprinkles or raspberries into the meringue mix for some added “zing” to your roulade
Scoop and dollop out your meringue on to your tray, slather your meringue with your palette knife to fill in all the cracks and crannies on your tray.
Bake in a pre-heated oven at 180C for 20 minutes until your crisp meringue pie is golden and puffed up.
Leave set and cool for 10 minutes before you fill with lemon curd and cream or filling of your choice.
LEMON CURD FILLING
Place your corn flour and caster sugar in a saucepan and give it a good blend to get out any lumps and bumps. Slowly add in your lemon juice to blend along with your orange juice and set on a low heat to thicken. This will only take a few minutes on a medium heat.
Once the mixture comes to a slow boil and bubble this will activate the corn flour and your mixture will thicken. Immediately take it off the heat and slowly plop your butter into the pot bit by bit melting into this delicious lemon soup!
Whisk your egg yolks and gradually add some of the hot lemon filling into your egg mix first to prevent scrambled egg( If you were to put the egg directly into the hot “lemon soup” the
Egg would immediately start to set and you will have little nibs of cooked egg floating in your meringue filling like scrambled egg... not on my watch!) Now that you have mixed a little hot “lemon filling” into the egg mixture you can now slowly add all the egg mixture back to the rest of the lemon filling and bring it back to the heat to thicken up. The lemon filling is too runny so the egg now needs to cook off and thicken up.
The meringue filling is done once it plip plops (that s a real word!) off your spoon you need to see a “Plip plop” off the spoon, at spatula. Turn off the heat and leave to cool before you can use to fill your roulade.
You will not use all the lemon curd so pot up in a jar or Kilner jar and keeping the fridge for smearing on toast or fresh scones, waffles… the list is endless.
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