Put the lemon curd into a bowl and beat it ... the topping of the pav and not mere decoration; the crunch they offer is essential. The meringue base can be made 1 day ahead. Store in an airtight ...

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.