Lemon curd and pistachio meringue roulade Archive
This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemo
Ingredients
- 5 free-range egg whites
- 280g/10oz caster sugar
- 50g/1¾ oz shelled pistachio nuts, finely chopped
- icing sugar, for dusting
- 100g/3½oz butter, softened
- 225g/8oz caster sugar
- 5 free-range egg yolks
- 3 large lemons, juice and finely grated zest
- 300ml/10fl oz double cream, lightly whipped
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