Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
Mitchell Davis is the executive vice president of the James Beard Foundation, a food journalist, and a radio host. His work has appeared in GQ, Food & Wine, and The Art of Eating, among other publications. He also holds a chair on the academy of the World’s 50 Best Restaurants program. Davis is the author of The Mensch Chef and Kitchen Sense.