Mary Berry made a delicious lemon curd and pistachio meringue roulade dessert on Mary Berry’s Easter Feast.

Mary says: “This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling.
This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present.”

The ingredients for the meringue are: 5 free-range egg whites, 280g caster sugar, 50g shelled pistachio nuts, finely chopped and icing sugar, for dusting.

For the lemon curd: 100g butter, softened, 225g caster sugar, 5 free-range egg yolks, 3 large lemons, juice and finely grated zest and 300ml double cream, lightly whipped.