Lemon Meringue Roulade
 
Makes 1 (9-inch) roulade
Ingredients
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • Lemon Curd (recipe follows)
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla bean paste
  • Garnish: confectioners’ sugar and lemon zest
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with gluten-free baking spray. Line with parchment paper, and spray parchment with gluten-free baking spray.
  2. In a large bowl, beat egg whites with a mixer fitted with a whisk attachment at high speed until thick, egg whites lighten in color, and soft peaks form, 3 to 4 minutes.
  3. In a small bowl, whisk together sugar and cornstarch.
  4. With mixer running, gradually add sugar mixture to egg-white mixture, beating at high speed until combined, 3 to 5 minutes. Beat in vanilla extract. Spread mixture evenly into prepared pan, smoothing top with an offset spatula.
  5. Bake until meringue is lightly browned and firm to the touch, approximately 15 minutes. Let cool completely in pan. (Meringue will puff up considerably and may have some bubbles but will settle as it cools).
  6. Run a knife around edges of pan to release sides of meringue. Invert meringue onto a clean piece of parchment paper. Gently peel off and discard parchment paper. Spread Lemon Curd over meringue, leaving a 1-inch border on all sides. Using parchment paper to assist, gently lift, tuck, and roll up meringue in a jelly roll fashion into a log, starting with a short side.
  7. In a medium bowl, beat together cream and vanilla bean paste at medium-high speed until medium peaks form, 2 to 3 minutes. Transfer whipped cream to a piping bag fitted with a medium open star tip (Ateco #826). Place roulade on a serving platter.
  8. Just before serving, garnish with a dusting of confectioners’ sugar, if desired. Pipe whipped cream on top of roulade. Garnish with lemon zest, if desired.
  9. Using a long, serrated knife in a gentle, sawing motion, trim approximately ½ inch from each end of roulade. Serve immediately.
Notes
MAKE-AHEAD TIP: Meringue can be baked 1 to 2 hours ahead of time and kept at room temperature in a dry area or an airtight container. We recommend not assembling the roulade any earlier than 1 hour before serving. To prevent meringue from weeping, keep it at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-meringue-roulade/