Special equipment:
10 x 14in (25 x 35 cm) shallow baking pan or jelly roll pan

Ingredients:
5 egg whites
1 cup sugar
½ tsp white wine vinegar
1 tsp cornstarch
½ tsp pure vanilla extract
1 cup heavy cream
4 tbsp good-quality lemon curd
confectioner’s sugar, for dusting

Method:
1 Preheat the oven to 350°F (180°C) and line the baking pan with parchment paper.

2 Whisk the egg whites with an electric hand mixer until stiff peaks form.

3 Continue whisking at a slower speed and gradually add the sugar, a little at a time.

4 Gently fold in the vinegar, cornstarch, and vanilla, trying to keep all the air in the mixture.

5 Spread the mixture into the pan and bake in the center of the oven for 15 minutes.

6 Remove the meringue from the oven and allow to cool to room temperature.

7 Meanwhile, whisk the cream until thick but not stiff; it should remain unctuous.

8 Fold in the lemon curd until just well blended; a few ripples will enhance the roulade.

9 Sprinkle a fresh sheet of parchment paper with confectioner’s sugar.

10 Carefully turn the cooled roulade out of the pan on to the sugared parchment.

11 Spread the lemon cream over the unbaked side of the roulade with a palette knife.

12 Roll the meringue up around the filling, being firm but not squeezing out the filling.

13 Place seam side down on a serving plate, cover, and chill. Sift over confectioner’s sugar to serve. PREPARE AHEAD The meringue can be made up to 3 days in advance and stored, unfilled, in a dry, airtight container.

Lemon Meringue Roulade