Maggie Richardson, the first Dorset contestant to enter the Great British Bake Off tent shares a zesty dessert that would be ideal for a Coronation celebration or a Eurovision party showstopper.

There are two major events happening in May. The Coronation of King Charles III on May 6, and the hugely entertaining Eurovision Song Contest in Liverpool a week later. Eurovision parties are very popular these days. Guests pick a Eurovision participant out of a hat prior to the event, and then wear an appropriate costume to represent that country. Personally, I prefer the idea of cooking or baking something traditional from its cuisine.

I suspect that there will be many street parties held over the Coronation Weekend. And I’m sure that some of you will be baking something for this special occasion. Curious to find out what desserts our new King enjoys, a quick online search revealed that His Majesty loves all things lemon, especially a lemon cream dessert. His mother, the late Queen was a fan of lemon posset, so this love of lemon puddings runs in the family. So, this month’s recipe is a lemon meringue roulade with a lemon curd and cream filling, a twist on that British classic lemon meringue pie. This super tasty and light pudding is ideal for any coronation celebration or Eurovision party, accompanied by a glass of sparkling wine to toast the occasion. Personally, I’m looking forward to both events: the first for the pomp, circumstance and precision of the Coronation that the British do so well, and the latter for the pure over-the-top exuberance Eurovision is famous for. After all, I can remember Abba winning in Brighton with Waterloo back in 1974!

Lemon Meringue Roulade

Because of the short cooking time of the meringue, it’s safer (and more economical) to use *pasteurised egg whites from a carton, which you can find in most supermarkets. Either make your own lemon curd, or buy a good quality brand such as


150g egg white*

225g caster sugar

½ tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

250mls double cream

4 tbsp lemon curd

icing sugar to dust

lemon juice


Preheat the oven to 180°C/gas mark 4. Line a Swiss roll tin (25cms x 35cms) with baking parchment. Wipe a clean bowl and your whisk with lemon juice to ensure it is grease free. Whisk the egg whites until stiff then start adding the sugar slowly, one dessertspoon every 10 - 15 seconds.

Whisk in the vinegar, cornflour and vanilla extract then spoon the mixture into the tin and bake for 15 minutes. Remove the meringue from the oven and allow to cool in the tin.

Whip the cream until stiff but spreadable, fold in the lemon curd. Place a clean piece of baking parchment onto a flat surface, sprinkle with icing sugar. Turn out the cooled roulade onto the icing sugar dusted parchment. Spread the lemon cream evenly over the roulade, use a piping bag if you have one.

With the short side nearest to you, use the parchment to roll up the roulade and place it seam side down on a serving dish. Decorate with a dusting of icing sugar and some candied lemon pieces or fresh berries such as raspberries or strawberries.