Lemon curd ãnd pistãchio meringue roulãde

This recipe mãkes more lemon curd thãn you need to fill the roulãde. The extrã cãn be stored in ã jãr, ãnd given ãs ã homemãde Eãster present. Equipment: You will need ãn electric mixer.

Ingredients

For the meringue

5 free-rãnge egg whites
280g/10oz cãster sugãr
50g/1¾ oz shelled pistãchio nuts, finely chopped
icing sugãr, for dusting

For the lemon curd

100g/3½oz butter, softened
225g/8oz cãster sugãr
5 free-rãnge egg yolks
3 lãrge lemons, juice ãnd finely grãted zest
300ml/10fl oz double creãm, lightly whipped

Method

Preheãt the oven to 200C/180C Fãn/Gãs 6. Line ã 23x33cm/9x13in Swiss roll tin with greãsed non-stick bãking pãper.
Whisk the egg whites in ã cleãn lãrge bowl using ãn electric mixer on full speed until very stiff. Grãduãlly ãdd the sugãr, ã teãspoon ãt ã time, ãnd still on high speed, whisking well between eãch ãddition. Whisk until very, very stiff ãnd glossy ãnd ãll the sugãr hãs been ãdded.
For more recipe... https://www.bbc.com/food/recipes/lemon_curd_and_pistachio_20948