“Use Both” No Waste Recipes - The Ultimate Dessert Combo
The Ultimate Dessert Combo
The perfect way to end your evening is with our ultimate dessert combo. When it comes to eggs, we’re here to give you a helping hand to help minimise your food waste, ensuring the whole of our Purely Organic egg is used up. By making small simple changes, a big difference can be made and that starts with being mindful of sustainable eating and minimising food waste. Below is our delicious lemon meringue roulade recipe that’ll finish your evening off in pure indulgence.
Sweet Lemon Curd
5 beaten Purely Organic egg yolks (save the egg whites for the meringue roulade)
100g caster sugar (add extra to taste)
3 lemons (juice & rind)
125g butter (in cubes)
Whisk the egg yolks and sugar together in a pan.
Set the pan on a very low heat and add the butter, heat this slowly until it melts.
Add the zest of three lemons to the mixture.
Once the butter has melted, stir in the lemon juice.
Keep stirring and slowly heating the mixture for 15 minutes.
Remove from the heat, as the mixture cools it will thicken.
Once the lemon curd has cooled, place it into an airtight container and store in the fridge for the lemon meringue roulade.
Tip: You can store the lemon curd in an airtight container or a jar for up to three weeks in the fridge (that’s if you can resist eating it within that time).
Now that you have your tangy and sweet lemon curd ready, it’s time to get onto the star of the show, the meringue roulade. See how we create our lemon meringue roulade recipe below.
Lemon Meringue Roulade
Ingredients for the Meringue:
5 Purely Organic egg whites (use egg whites left over from the lemon curd)
150g caster sugar
1 level tbsp. cornflour
Icing sugar to dust your roulade
Ingredients for the Filling:
300ml whipping cream
2 level tbsp. icing sugar
Preheat the oven to 150’C.
Get started on your meringue by whisking the egg whites until they are stiff.
Add 1 tbsp. of sugar and whisk until stiff (but soft) peaks form.
Add half of the remaining sugar and whisk until the mixture is stiff and shiny.
Whisk in remaining sugar and cornflour, then spoon the mixture into a 33 x 21cm tin, lined with baking paper.
Bake the meringue for 45 minutes in the oven until it’s almost firm to the touch. Leave this to cool uncovered for at least an hour.
Dust the cooled meringue with icing sugar and carefully turn it out onto another sheet of baking paper. Peel away the paper very cautiously.
Evenly spread the lemon curd over the meringue (use as much or as little as you desire).
Whip the cream with icing sugar until it forms soft peaks, spread this over the lemon curd.
Gently roll up the meringue using the paper to assist. Transfer the roulade to a plate, give it a final dusting of icing sugar and keep chilled until ready to serve!
You aren’t likely to use all of the lemon curd from our first recipe, so feel free to keep this chilled to have on toast, scones, crêpes, turn it into a tart, or even to top some healthy baked oats!
We’ve given you the ultimate dessert to add to your zero egg waste evening. Now sit back, enjoy and start getting your dinner invitations sent out as these are meals you’ll want to share. There is no better way to say it’s a tasty evening, than with mindful eating and Purely Organic being at the heart of it.