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Whip the cream with the icing sugar until it forms soft peaks and spread over the lemon curd.
Recipe for lemon curd meringue roulade. Stir in the egg yolks. Heat the oven to 180c fan 160c gas 4. 4 for the lemon curd.
Add the sugar and lemon zest and juice. Gradually add the sugar 1 tbsp at a time whisking constantly until stiff and glossy. Finish with a light dusting of icing sugar if you like.
Spread the lemon cream evenly over the cold meringue. Line a 23cm x 30cm swiss roll tin with baking paper. Lightly whip the cream add the lemon zest and fold in the lemon curd.
Roll up the meringue from one of the shorter sides to form a roulade see mary s tip below. To make the lemon curd put the butter into a heatproof bowl add the sugar and whisk by hand until combined. Add the lemon zest and juice and whisk until smooth.
Roll up the meringue from one of the short sides using the paper to help roll it up. In a large clean bowl whisk the egg whites with a pinch of salt using electric beaters until stiff. Spread over the lemon curd.
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