Lemon Curd And Pistachio Meringue Roulade #cake

This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.

Ingredients

• For the meringue
• 5 free-range egg whites
• 280g/10oz caster sugar
• 50g/1¾ oz shelled pistachio nuts, finely chopped
• icing sugar, for dusting
• For the lemon curd
• 100g/3½oz butter, softened
• 225g/8oz caster sugar
• 5 free-range egg yolks
• 3 large lemons, juice and finely grated zest
• 300ml/10fl oz double cream, lightly whipped

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
2. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
3. Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
4. ...........................

for full recipes please see : www.bbc.com

Tweet