Preheat oven to 180 degree celcius
In a large clean bowl, using the mixer or handheld machine if you prefer, whisk egg whites until stiff.
Add in the castor sugar one tablespoon at a time and whisk after each addition.
Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy
Grease and line a 23x 33cm Swiss roll tin with greaseproof paper.
Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds.
Bake for 12-14 minutes or until golden.
Lower the temperature to 160°C, and bake for a further 20 minutes until firm to the touch.
Remove the meringue from the oven and carefully turn it out, almond-side-down, onto a clean sheet of greaseproof paper.
Remove the greaseproof paper that lined the tin and leave the meringue to cool for about 10-15 minutes.
Lightly whip the cream, add the zest of one lemon and fold in the lemon curd.
Spread the lemon cream evenly over the cold meringue.
Roll up the meringue from one of the shorter sides to form a roulade.
Finish with a light dusting of icing sugar.
Slice and serve.
