*  Exported from  MasterCook  *
 
                           Lemon Meringue Roulade
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :1:00
 Categories    : Desserts                         Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         MERINGUE
    5                    egg whites
    5      oz            sugar -- (5/8 cup)
    1      tsp           cornflour (corn starch - made from wheat)
                         icing sugar for dusting
                         FILLING
   10      fl oz         double cream -- (1 1/4 cups)
      1/2  cup           lemon curd
 
 Line a 13x9 swiss roll (jelly roll) tin with greaseproof or non stick
 paper. Preheat oven to 300 F / 150 C.
 Whisk egg whites, add sugar  in stages until you have stiff peaks.  Add
 cornflour last.  Spoon into tin, level surface and bake for 45 minutes
 until it is firm to the touch.  Cool uncovered.
 Whip the cream and fold in the lemon curd.  Homemade please!
 Put a piece of greaseproof paper on the work surface, sprinkle icing sugar
 on it.  Turn out the meringue onto the paper.  Peel off the lining paper.
  Spread the lemon curd and cream mixture over it and roll up, using the
 paper to help you.
 Serve cold.  This can be frozen at this stage.  Freeze on a tray, on the
 paper, and then overwrap when hard.
 Makes 6 to 8 delicious servings.
 
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 NOTES : I make my own lemon curd in the microwave. You can substitute 2
 egg yolks for 1 whole egg, which is a good way to use up the spare yolks
 from the meringue.