Preheat the oven to 180°C/350°F/Gas Mark 4. Line a low-sided 20 × 30cm (8 × 12 inch) rectangular pan with baking paper. To make the meringue: Check that the bowl of your electric mixer is dry ...

Lemon curd meringue roulade. ‘With lemon curd oozing from the ends and extra summer berries and cream on the side, it will be hard to resist.’ Photograph: Harry Weir .

The sweetness of the meringue and the tartness of the lemon curd is a perfect combination. Get ready to be pleasantly surprised … You’ll need: ½ teaspoon cornflour; ½ teaspoon vanilla ...

The sweetness of the meringue and the tartness of the lemon curd is a perfect combination. Get ready to be pleasantly surprised … You’ll need: ½ teaspoon cornflour; ½ teaspoon vanilla ...

Lemon and pistachio meringue roulade. ... Lemon Cream (Setting time around 2 hours) 105g lemon juice 2 x lemon zest 140g sugar 3 x whole eggs 1 x gelatine sheet, softened in water ...

1. Preheat the oven to 180°C/gas 4. Line a 23 x 33cm Swiss roll tin with foil, folding the sides up to make a frame 4cm high and squeezing the corners together. Brush lightly with vegetable oil ...

Meanwhile, in a food processor, puree the raspberries, lemon juice and remaining 1/4 cup of superfine sugar until smooth; strain through a fine sieve into a bowl. Cover and refrigerate until ...

A little lemon juice (4/5 drops) added to the egg whites tends to break them down a little better and gives you a fluffier meringue. You can use an electric hand whisk or a food mixer for this ...

Serves eight. YOU WILL NEED 4 egg whites Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a Swiss roll tin with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add ...