1 LemonGold® seedless lemon, thinly sliced, to finish
icing sugar, for sifting and finishing
200g (1 cup) granulated sugar
juice of 1 ½ LemonGold® seedless lemons (about 80ml)
2 whole eggs
60g cold butter, cut into cubes
Start by making the quick lemon curd. Place the sugar in a heatproof bowl. Stir in the LemonGold® juice. Add the eggs and whisk together. Microwave on high for 1 minute. Whisk thoroughly. Place back in the microwave for another minute. Whisk and repeat twice more. Lastly, whisk in the butter. Strain the curd and pour into a sterilised jar. Keeps best stored in the fridge.
Preheat the oven to 160 C. Grease and line a 35 x 25cm baking sheet with baking paper. Extend the paper slightly over the rim of the sheet.
Place the egg whites and salt in a grease-free mixing bowl. Whisk until the egg whites are frothy. Add the sugar one tablespoon at a time, beating well between each addition. Whisk until the meringue is thick and glossy, about 6-7 minutes.
Add the vanilla paste, lemon zest and juice. Whisk slowly to combine. Sift over the corn flour and fold through to incorporate. Spread the meringue evenly into the baking sheet. Bake for 35 minutes. Remove the meringue from the oven and set aside to cool in the tin.
Sift 1 tablespoon icing sugar onto a clean tea towel. Invert the meringue onto the towel. Spread the whipped cream evenly over the cooled meringue, leaving a 2 cm clean edge on the shortest sides. Dollop over heaped teaspoon amounts of lemon curd then swirl through the cream. Dot with three quarters of the blackberries.
Starting from short edge end, gently roll the meringue into a roulade. Slide onto a platter. Decorate with remaining blackberries and lemon slices. Dust lightly with icing sugar just before serving.
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