Recipe Lemon Curd Roulade

Stir in the egg yolks.

Recipe lemon curd roulade. Gently twist baking paper ends and roll tea towel over. Add the lemon zest and juice and whisk until smooth. Weigh out 150g of the lemon curd and use a palette knife to spread the curd in an even layer over the sponge ensuring to leave a 2cm border around the edges 15 arrange three quarters of the mousse into the centre of the sponge on top of the lemon curd layer and work it towards the outer edges again leaving a 2cm border.

Spread the lemon cream evenly over the cold meringue. Grease and line a swiss roll tin mine is 27cm x 37cm with baking paper. Roll up the meringue from one of the shorter sides to form a roulade see mary s tip below.

Bake for 45 minutes in the centre of the oven utnil it s just firm to the touch. Top tip for making lemon meringue roulade. Remove them 1 hour before serving.

Refrigerate till ready to serve. Transfer to a serving plate and keep chilled until ready to serve. Combine the whipped cream and lemon curd leaving a slightly marbled effect and spread over cake leaving a 5cm border at the end farthest away from you.

Rest the long edge of the tin on the work surface and invert the baked meringue on to the dusted paper remove the tin and carefully peel back the lining paper. Lightly whip the cream add the lemon zest and fold in the lemon curd. Preheat the oven to 180c.

Combine the egg yolks with the sugar and lemon zest and juice and whisk together until light. Turn the meringue out onto a sheet of baking parchment dusted with icing sugar. To make the lemon filling lightly whip the cream until it just forms soft peaks and fold in the lemon curd.