85ml (1/3 cup) fresh lemon juice (juice of about 3-4 lemons)
30ml (2tbsp) lemon zest
125g cold butter, cut into blocks
Preheat the oven to 160 degrees C and line a 30 x 40cm baking pan with baking paper. Or use an oven bag.
Using an electric mixer whisk the egg whites and vinegar until soft peaks form. Add the sugar gradually, beating well after each addition. Spoon into prepared pan and spread out evenly with a spatula.
Bake for 25-30 minutes until set. Turn out onto sheet of greaseproof paper and peel off the paper. Using scissors trim off the hard edges.
Place on a large piece of bake paper. Whisk the cream till thickened and spread over the meringue. Top with spoonfuls of lemon curd saving using about 1/3 of the lemon curd. Using the bake paper as a guide start rolling the meringue from one end and roll up like a Swiss roll.
Gently ease onto a serving platter. Finish off with a drizzle of lemon curd and cream if desired.
To make the lemon curd Beat the egg yolks and sugar and beat in the lemon juice and zest. Place in a bowl over top of saucepan 1/3 filled with simmering water. Don’t let water touch the base of the bowl. Or use a double boiler. Stirring constantly scraping down the sides of the bowl stir until thickening and will coat the back of a metal spoon. This will take approximately 10 minutes. Remove from heat and stir in the butter a piece at a time. Spoon into glass containers and seal with a piece of bake paper. Seal and store in the fridge.