Lemon Meringue Roulade

With all the books in our shop, there is one food writer I know will never let me down when it comes to puddings, and that is Claire Macdonald. Since I moved to Scotland, Claire and her husband Godfrey, Lord Macdonald have become great friends. They own Kinloch Lodge Hotel on the Isle of Skye. Somehow the beauty of the ‘far Cuillins’ is greatly enhanced with a plate of this delicious roulade.


  • 5 egg whites
  • 140 g/5 oz caster sugar
  • 1 level tsp cornflour
  • icing sugar
  • 300 ml/½ pint double cream
  • 6 level tbsp lemon curd


Line the sides and bottom of a 31×22 cm/12½×8½ in Swiss roll tin with non-stick baking parchment. Whisk the egg whites until white, frothy and doubled in bulk. Add 1 level tbsp caster sugar and whisk until the egg whites are stiff but not too dry. The mixture should fall in soft peaks. Gradually whisk in half of the remaining caster sugar, then continue to whisk until the meringue is very stiff and shiny. With a large metal spoon fold in the remaining caster sugar and the cornflour.

Spoon the meringue into the tin and level the surface. Bake in a preheated oven at 100°C/220°F/Gas ¼ for 45 minutes, or in a four door Aga, bottom of bottom right oven for 10 minutes then top left oven for 20 minutes or until set. Cool uncovered for 1 hour.

Turn out the meringue on to a sheet of parchment dusted with icing sugar. Peel away the lining parchment from the base. Whip the cream until lightly thickened. Spread the cream over the meringue, then spread with lemon curd. Roll up the roulade from one of the short ends. Serve immediately, dusted with icing sugar.