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
Line the sides and bottom of a
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.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.