Meringue roll

Meringue roll

Meringue roll

Meringue roll



  • 5 egg whites (room temperature)
  • 225g caster sugar
  • ½ teaspoon white wine vinegar
  • 1 teaspoon cornflour 
  • ½ teaspoon vanilla essence 

For the cream:

  • 250ml of 30-36% cream
  • icing sugar
  • about 5 tablespoons lemon cream (aka lemon curd – recipe  below)

Stage 1:
Prepare the lemon curd:

  • 90ml squeezed lemon juice
  • ½ teaspoon grated lemon zest
  • 90g sugar
  • 1-2 eggs
  • 60g butter

Mix everything together and cook on a small flame for a few minutes, until thickened. Be very careful, because like custard, it likes to stick to the bottom of the pan. Allow to cool. Note:  This will produce more than the required 5 tablespoons for this recipe. 

Stage 2:

Beat the egg yolks using a blender at the highest speed, then reduce to minimum speed and slowly, in parts, add sugar. Towards the end add vinegar, flour and vanilla essence.

Take a large baking tray (25x35cm) and lay out with paper for baking, and evenly smear with the whipped egg yolks. Bake at around 180 degrees for about 15-20 minutes.

After removing and cooling, turn the roll upside down so that the less crunchy bottom is at the top, and place onto a piece of paper for baking, which is sprinkled with castor sugar.

Whip the cream and then add 4 tablespoons of cooled lemon curd.

Place the cream onto the roll, and smear evenly. Smear the last spoon of lemon curd around the edges, and then roll together using the paper for help.

Place onto a plate and cool in the fridge.

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