Lemon Roulade

Ingredients:
Meringue:

4 egg whites
1 cup sugar
1 tbsp white vinegar
1 tbsp cornstarch 
icing sugar for dusting 

Filling:

1/2 cup whipping cream
1/2 cup lemon curd 

Directions:

1. Preheat oven to 350 degrees F.
2. Line a jelly roll pan with parchment paper. Set aside.
3. Whisk egg whites until they are frothy and have doubled in size. Slowly whisk in sugar,a tbsp at a time. Continue to whisk until egg whites are thick, glossy and hold stiff peaks. Beat in vinegar and cornstarch. 
4. Spread meringue mixture into a pan, leveling off the top. Bake for 20 minutes or until top is pale gold and feels firm to the touch.
5. Remove from oven and let cool on parchment paper for 10 minutes. 
6. Dust a large sheet of parchment paper with icing sugar. Carefully turn meringue over onto the paper and peel off bottom layer of parchment paper. Sprinkle with dusting of icing sugar and top with a clean kitchen towel. Carefully roll up roulade to enclose kitchen towel from short end, using the paper as a guide. Meringue will crackle and crumble slightly on the outside-this is normal.
7. Whip cream until it holds stiff peaks. Fold in lemon curd. Unroll prepared meringue, remove kitchen towel and spread lemon cream over meringue in an even layer leaving a 1/2 inch border all around. Re roll to enclose lemon cream. Trim ends if desired and chill until needed.
8. Cut into slices and serve cold.