Kate's Lemon Meringue Roulade

[edit] Ingredients

Preheat the oven to 180C/GM4.
Line a 33 x 23cm swiss roll tin with baking parchment.
Whisk the egg whites until stiff then gradually whisk in the caster sugar.
Spoon the mixture into the prepared tin, spreading it to the edges.
Sprinkle over 25g caster sugar (mix in 1 tsp ground cinnamon for a lovely flavour).
Bake for 15 minutes. Leave in the tin to cool then turn out carefully on a clean tea towel. Peel off the lining paper.
In a bowl, whip the cream until it forms soft peaks.
Fold in the lemon curd and spread the cream over the roulade.
Roll from one short edge so that it looks like a swiss roll.
Dust with icing sugar if you like and serve in slices.