Lemon Meringue Roulade

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Line a 10 1/2 x 15 1/2 in (27 x 39cm) pan with wax paper.

3. 3

   Dissolve the cornstarch in 2 tbsp water in a small bowl.

4. 4

   Cook in microwave oven on High about 20 seconds, until boiling; set aside.

5. 5

   Beat the egg whites and vinegar with an electric mixer until soft peaks form.

6. 6

   Gradually beat in the sugar until the whites are stiff and shiny.

7. 7

   Beat in the cornstarch mixture and vanilla.

8. 8

   Spread the mixture in the jelly roll pan.

9. 9

   Bake about 15 minutes, until lightly browned.

10. 10

    Let cool on a wire rack.

11. 11

    Meanwhile, whip the cream until stiff.

12. 12

    Fold in the lemon curd.

13. 13

    Unmold the meringue on a another sheet of wax paper.

14. 14

    Spread with the lemon cream.

15. 15

    Starting at a long side, roll up the meringue.

16. 16

    Transfer to a serving platter.

17. 17

    Cover and refrigerate until serving.

18. 18

    Sift confectioner's sugar over the roulade and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.