Lemon Pistachio Meringue Roll

Ingredients:

4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
1/2 tsp vanilla extract

Filling:
300ml double cream
4 tbsp lemon curd
2 tbsp finely chopped pistachios
Lemon zest, to finish

Method:

• Preheat oven to 180°C (160°C fan) and line a shallow baking tray with parchment paper.
• Whisk egg whites to soft peaks, then gradually add sugar until thick and glossy.
• Fold in cornflour, lemon juice, and vanilla extract.
• Spread evenly into the tray and bake for 20–25 minutes until set and lightly golden.
• Turn out onto fresh parchment and peel away the backing paper.
• Whip cream to soft peaks and fold through lemon curd.
• Spread over the meringue, sprinkle with pistachios, and roll gently.
• Finish with lemon zest and serve in slices.