Daen's Kitchen's Blossom Design Series inspired lemon curd meringue roulade is light and sweet with all the rights amount of citrus. It has a marshmallow centre, crunchy exterior and is topped with extra whipped cream and lemon curd.
To prepare the lemon cure, in a large bowl use an electric hand mixer to whisk together the egg yolks, lemon zest and sugar until pale and smooth but not frothy.
In a ceramic deep dish pan or saucepan on a low heat, melt your butter then combine with the lemon juice. Stir through with a spatula.
Add the egg yolk and sugar mixture to the pan and stir constantly for 7 - 10 minutes with a spatula until it thickens and turns a deep yellow colour. Set to the side to cool and bring to room temperature.
To prepare the whpped cream; in a stand mixer on a medium speed, whisk together the cream and icing sugar for 3 - 4 minutes or until it thickens. Store in the fridge until ready to use.
To prepare the meringue; preheat the oven to 180 degrees celsius. Lightly grease a 23 x 33cm baking tin with olive oil and then line with baking paper. This will ensure the baking paper doesn’t stick to the tin.
In a stand mixer on the highest speed, mix the egg whites until they become stiff. Once the egg whites are stiff, gradually add the sugar 1 tablespoon at a time in 1 minute intervals. Whisk until the egg whites are stiff, smooth and glossy.
In a small bowl, mix together the cornflour and white vinegar or lemon juice to make a slurry. Fold the slurry through the meringue with a spatula.
Spread the meringue mixture onto the pre-lined baking tray with a spatula. Ensure the meringue has been evenly spread throughout. Sprinkle with flaked almonds all over. Bake in the oven for 8 minutes then turn the heat down to 140 degrees celsius and bake for 20 minutes until the almonds are golden brown and the meringue is firm to touch and has a slight spring to it.
Take the meringue out of the oven and turn upside down onto a piece of clean baking paper. Remove the meringue from the baking tin and then carefully peel the baking paper off. Leave to cool for 10 minutes.
Using a palette knife, spread an even layer of whipped cream over the cooled meringue followed by 4 - 5 tablespoons of lemon curd. Reserve 1/4 of the whipped cream for the topping. There will be remaining lemon curd that can be stored in a sterilised airtight jar in the fridge for 4 weeks.
Slightly score the meringue roughly 5 cm from the edge as this will help you fold and roll the roulade. Use the baking paper to guide you and tightly roll the roulade.
Dollop some whipped cream and lemon curd on top and finish off with a sprinkling of edible flowers.