How to Prepare Yummy Gluten Free Almond and Lemon Meringue Roulade

Gluten Free Almond and Lemon Meringue Roulade. Make the lemon curd: in a medium pan, whisk together lemon zest, juice, caster sugar and cornflour. Drizzle over lemon curd, then scatter over most of the flaked almonds. With the non-bordered long side in front of you and with the help of the base paper, roll up from the long edge.

If you want a clean slice of pie (and let's be honest who doesn't?), you need to get. This lemon meringue roulade recipe couldn't be simpler! This lemon meringue roulade recipe is a doddle. You can have Gluten Free Almond and Lemon Meringue Roulade using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Gluten Free Almond and Lemon Meringue Roulade

1. You need 4 of large egg whites.
2. Prepare 225 g of caster sugar.
3. You need 1 tsp of almond extract.
4. It's 1 tsp of white wine vinegar.
5. Prepare 50 g of ground almond.
6. It's 300 ml of double cream.
7. Prepare 1-2 tbsp of icing sugar.
8. It's 6 tbsp of lemon curd.
9. It's 1 tbsp of toasted flaked almond.
10. Prepare of Decoration:.
11. You need 3 of strawberries, halved.

Roulades have a reputation for being tricky to make, but with the right size tin, a bit of patience and a steady hand for rolling you can get it spot on! Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves. This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue.

Gluten Free Almond and Lemon Meringue Roulade step by step

1. Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment..
2. Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy..
3. Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles..
4. Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool..
5. To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream..
6. Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves..

Most would agree that there are few desserts this irresistible; that combination of a sweet and crisp almond pastry crust with a lemon filling that's wonderfully tart and. Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds. Ensuring the bowl is clean and grease-free, whisk the egg whites in a stand mixer or using an electric whisk until they form stiff peaks. This gluten-free lemon meringue pie is a luscious, sweet and tart pie baked in a buttery gluten-free crust topped with a crown of meringue.