Preheat an oven to 160 Celsius degrees (top and bottom heating).

Line an approximately 25cm x 37cm baking tray with parchment paper.

Whisk the egg whites till stiff; continue whisking and add 1 tbsp of sugar, beat for 10-20 seconds more and add another 1 tbsp of sugar, continue until you have used all the sugar.

Beat in the vanilla extract, vinegar and potato starch.

Spread in the prepared tin, put to the oven and bake for 20 minutes till golden.

Remove from the oven and cool down for a few minutes.

Whip the cream till stiff; stir in the lemon curd.

Generously sprinkle with icing sugar a big piece of parchment paper (bigger than the baked meringue base) and carefully flip the meringue upside down.

Gently peel off the paper and spread the lemon filling on top, leaving out a margin of approx. 5 cm on one of the longer sides.

Using the paper to help you, roll the roulade carefully along the shorter side.