Lemon Meringue Roulade

• 5 egg whites
• 5 ounces superfine sugar
• 1 teaspoon cornstarch
• 10 ounces whipping cream
• 1/2 cup lemon curd
• powdered sugar, for dusting

1. Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
2. Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
3. Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
4. Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
5. Whip cream until it holds it shape well, then fold in curd.
6. Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
7. Served sliced with a dusting of sugar.

egg whites, sugar, cornstarch, whipping cream, lemon curd, powdered sugar

Taken from www.food.com/recipe/lemon-meringue-roulade-418588 (may not work)