Apparently, according to best friend Emma, I always go on about my amazing lemon roulade?! It is really nice though and I can say this because most of the time I am talking about my mistakes!
Lemon roulade is my go-to special occasion dessert. It works great for birthdays, Easter, Mothers day and I even made a few for my brothers wedding last year along with a huge chocolate mousse. It isn’t the easiest thing to make first time round, its quite tense when it first comes out the oven but if you have another pair of hands (handy!!) this helps a lot and it really does get easier each time you make it.
My lemon roulade is loosely based on a Simon Rimmer recipe. I use his recipe for the meringue and method however I make my own lemon curd because its super easy, very tasty and uses the egg yolks left over from the meringue. That means no left overs which makes me VERY HAPPY!
4 egg whites
200g caster sugar
175g double cream for filling
Icing sugar for dusting
4 egg yolks
170g caster sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice
Preheat the oven to 175 degrees C. Grease and line a Swiss roll tin with grease proof paper. Place the egg whites into a mixing bowl and whisk until stiff peaks form. Whisk in the sugar, one spoonful at a time until all the sugar is fully combined.
Spoon the mixture into the Swiss roll tin and bake in the oven for 15 minutes. I think the trick to a good lemon roulade is what you do when you take it out the oven. The Simon Rimmer method says to just leave it to cool but I don’t agree. Before taking out the oven, lay down a clean tea towel and then place a piece of grease proof paper on top. Dust with icing sugar. Take the lemon roulade out the oven ( this is when you may need another pair of hands) and then flip the lemon roulade onto the grease proof so that the crunchy edge is touching the grease proof ( therefore this will be on the outside when you roll it up). The spongey side will now be facing upwards and therefore will be in the inside of the roll. Then very carefully, roll the lemon roulade like a swiss roll. Leave in this position for 3 minutes and then unroll it. Leave to cool completely.
The reason I roll it when its hot and then unroll is because the meringue has a great memory. So when you come to roll it again after spreading on excessive amounts of whipped cream and homemade lemon curd, the meringue thinks “hey I have done this before” and should roll up very easily and tightly.
Whilst the lemon roulade is cooling, you need to whip up a quick yummy batch of home made lemon curd. In a bowl, whisk egg yolks and sugar until well combined but not frothy. Pour into a saucepan and add the butter, lemon zest and lemon juice. Bring to simmering point over a medium-high heat (about five minutes), stirring constantly. As soon as bubbles appear, remove from heat, still stirring for a few minutes. Allow to cool completely.
Whip the double cream and spread over the lemon roulade, followed by the freshly made lemon curd. Whilst holding the greaseproof paper, roll the lemon roulade as before and finally dust with icing sugar.