Ingredients

The following ingredients have 7 Servings
  • 5 medium egg whites
  • 150g caster sugar
  • 1 level tbsp cornflour
  • Icing sugar, for dusting

Instruction

  • Set the oven to 150°C/300°F/Gas mark 2. To make the meringue, whisk the egg whites until stiff. Add 1tbsp caster sugar, and whisk again to form stiff, but soft peaks. Add half the remaining sugar and whisk until stiff and shiny. Quickly whisk in the rest of the sugar and the cornflour. Spoon the mixture into the tin and level the surface.
  • Bake the meringue for 45 mins in the centre of the oven until it’s just firm to the touch. Cool, uncovered, for at least 1 hour.
  • Turn the meringue out on to a sheet of baking parchment, dusted with icing sugar and peel away the lining paper. Spread over the lemon curd. Whip the cream with the icing sugar until it forms soft peaks and spread over the lemon curd.
  • Roll up the meringue, from one of the short sides, using the paper to help roll it up. Transfer to a serving plate and keep chilled until ready to serve.