This recipe offers the creation of a lemon meringue roll, which will be a refreshing addition to any dessert table.
First, you need to prepare the meringue. Beat five large egg whites on high speed, then reduce the speed to the penultimate setting. As soon as the whites begin to form soft peaks, gradually add one tablespoon of powdered sugar. Continue beating until stiff peaks form.
Evenly spread the resulting meringue mixture onto a parchment-lined tray measuring 43 cm and sprinkle it with crushed almond flakes. Bake in a preheated oven at 200 °C / 180 °C in convection mode for about 12 minutes, until the surface takes on a slightly golden hue. Then, lower the temperature to 160 °C / 140 °C in convection mode and continue baking for another 20 minutes until the meringue feels firm to the touch.
After removing it from the oven, flip the meringue onto a sheet of parchment paper. Carefully remove the paper from the bottom and let the meringue cool for 10 minutes.
To make the lemon curd, mix butter and sugar in a saucepan and beat until combined. Add the egg yolks and continue beating until smooth. Then stir in the zest and juice of two large lemons, beating until smooth.
Transfer this mixture to a heatproof bowl and place it over steam coming from boiling water. Continue beating until the mixture thickens, which will take approximately 8 to 10 minutes. It is important to ensure the water does not boil, otherwise the mixture may curdle.
Set aside one-third of the prepared lemon curd. Transfer the remaining curd into a sterilized jar and store it in the refrigerator for up to two weeks.
To create the filling, beat fresh cream until soft peaks form. Add the reserved lemon curd to the cream and gently mix to create a marbled effect. Spread this mixture over the cooled meringue. Make light incisions along one long side of the meringue, leaving a small margin from the edge; this will facilitate rolling the base.
Roll the cake tightly, using paper to assist in the process. Place the finished roll on a serving plate so that the seam is underneath. Dust it with powdered sugar and chill in the refrigerator for some time before serving.
