When gardens give you lemons..... Lemon Meringue Roulade

When gardens give you lemons..... Lemon Meringue Roulade

I love watching Masterchef - although I like the elimination rounds (I do in theory - until someone actually has to go), I just don't want to choose who might be going home... my favourite episodes are mystery box challenges and invention tests - The moment the box is lifted I wonder what I would do with the ingredients they have - and the contestants astound me every single time!!! I also often wonder how they are able to hold their nerve, I know that if Marco Pierre White or Nigella Lawson were standing in front of me - I wouldn't be able to string a sentence together, let alone impress them with a gourmet meal!!!  Think 'Mr Bean' unleashed on Masterchef but give her a dark hair pony tail ..... I do however hold little challenges and tests here at home - or that is how I think of it, when my garden throws fruit and veg at me all at once.... today lemons and eggs....

 

tonight.. Lemon Curd Meringue Roulade

lemon curd

so start with the curd - it should last for about 2 weeks in the fridge...

Lemon Curd
Zest and Juice of 2 Lemons
2 egg Yolks
120g Butter
120g Sugar
Stir gently over a low het (or even a double boiler) until it thickens - do not allow it to boil.
 

Meringue Roulade
350g White Sugar
8 Egg Whites
pinch Cream of Tartar
1 tsp White Vinegar
2 Tbsp Cornflour (it is possible to leave this out - it just stabilises it a bit)
1/2 Cup Toasted Coconut Threads


Line a baking tray (40 x 20 ish) with baking paper.
Whisk the Egg Whites and Cream of Tartar until they have reached fluffy peaks. Add the Sugar in slowly while still beating. At the very end add in the Vinegar and Cornflour.
Spread evenly into the lined baking tray and sprinkle the coconut evenly on top.
Bake a 180C for about 20 - 30 mins - you will see it rise slightly and has a 'marshmallow feel' when you touch it.
Pull it out and let it cool completely.
Lay a tea towel out and flip the meringue out, gently remove the baking paper.
Smear with Lemon Curd and then use the edge of the tea towel to roll your meringue up.
Keeps in the fridge for up to 2 days - and perfect to make ahead for a dinner party!!
 

Bay of Islands Farmers Market

Bay of Islands Farmers Market

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