This one’s for the dessert lovers who like a little drama with their sweetness—because, let’s be honest, a lemon curd meringue roulade isn’t just dessert, it’s a showstopper. Imagine a cloud-like meringue with a crackly, golden crust, wrapped around the creamiest, zingiest lemon curd and a generous swirl of pillowy whipped cream. Light, luscious, and bursting with citrusy brightness—this roulade is like sunshine in dessert form.
Whether you’re making it for a brunch, a dinner party, or just because it’s Tuesday and you deserve something fabulous, this treat delivers flavor and flair. Trust me, once you make it, it’s going straight into your dessert hall of fame.
Why You’ll Love Lemon Curd Meringue Roulade
Versatile: Perfect for any time of year—refreshing enough for spring and summer, but comforting enough to brighten up colder months. It’s a crowd-pleaser at garden parties, family lunches, or holiday dinners.
Budget-Friendly: You probably have most of the ingredients on hand—eggs, sugar, cream, lemons. No need for fancy extras to get that wow factor.
Quick and Easy: Surprisingly simple steps, even if it looks like something from a pâtisserie window. If you’ve never made a roulade before, don’t worry—I’ve got your back every step of the way.
Customizable: Not a lemon fan? Swap in raspberry curd, passionfruit, or even chocolate ganache for a whole new vibe.
Crowd-Pleasing: Sweet, tangy, creamy, crunchy—it hits all the right notes. Plus, it’s naturally gluten-free, so it’s a win for guests with dietary needs too!
Ingredients in Lemon Curd Meringue Roulade
This dreamy dessert is made with just a handful of key players, but each one brings serious flavor and texture.
Egg Whites: These whip into a glossy, airy meringue that’s the backbone of the roulade.
Caster Sugar: Gives the meringue its sweet, crisp shell and chewy center.
Cornstarch (or Cornflour): A little secret ingredient that keeps the meringue tender and easier to roll.
White Vinegar: Helps stabilize the meringue so it holds its structure beautifully.
Whipping Cream: Softly whipped for a light, luscious filling that melts in your mouth.
Lemon Curd: The tangy superstar. Bright, zesty, and velvety smooth—it cuts through the sweetness like a citrusy ribbon.
Powdered Sugar: For dusting and giving it that elegant final touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 325°F (160°C) and line a Swiss roll tin or baking sheet with parchment paper.
Whip the Meringue: Beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until the meringue is glossy and stiff. Gently fold in the cornstarch and vinegar.
Bake the Meringue: Spread the meringue evenly onto the prepared tin. Bake for 20–25 minutes until lightly golden and crisp on the outside but soft inside. Cool completely in the tin.
Prepare the Filling: While the meringue is cooling, whip the cream to soft peaks. Gently fold in a few spoonfuls of lemon curd if you want a marbled effect, or keep it plain for contrast.
Assemble the Roulade: Once cooled, carefully invert the meringue onto a sheet of parchment or a clean tea towel dusted with powdered sugar. Peel off the backing paper.
Fill and Roll: Spread the whipped cream over the meringue, then dollop or swirl the lemon curd on top. Using the parchment or towel to help, gently roll the meringue into a log, starting from one short end.
Finishing Touches: Trim the ends for a clean look and dust with powdered sugar. Add lemon zest or edible flowers if you’re feeling extra fancy.
Serve and Enjoy: Slice with a sharp knife and watch everyone’s eyes light up as they take that first bite!
How to Serve Lemon Curd Meringue Roulade
This elegant beauty doesn’t need much to shine, but here are some ideas to elevate it:
Fresh Berries: Scatter some raspberries, blueberries, or sliced strawberries around the plate for a burst of freshness and color.
Citrus Zest: A little lemon or orange zest on top amps up the flavor and makes it look bakery-level pretty.
Mint Leaves: Just a sprig or two adds a pop of green and a fresh aroma.
Light Drizzle: A thin drizzle of extra lemon curd or berry coulis makes it feel restaurant-fancy.
Standalone Star: Honestly, it’s perfect just as it is. Plate it up with a dusting of powdered sugar and let it speak for itself.
Additional Tips
Room Temp Eggs: For the best meringue, let your eggs come to room temperature before whipping.
Don’t Overbake: You want a crisp crust with a soft, marshmallowy inside—keep an eye on that bake time.
Roll Gently: It’s delicate! If it cracks, no worries—just call it rustic charm. Bonus: whipped cream hides everything.
Prep Ahead: You can bake the meringue and make the filling a day ahead. Assemble a few hours before serving and chill.
Storage Tips: Store leftovers in the fridge for up to 2 days. It won’t be quite as crisp the next day, but still oh-so-delicious.
FAQ Section
Q1: Can I use store-bought lemon curd?
A1: Absolutely! If you’re short on time, a good-quality store-bought lemon curd works beautifully.
Q2: Can I make it dairy-free?
A2: Yep—just use whipped coconut cream or a dairy-free alternative in place of the regular cream.
Q3: How do I store leftovers?
A3: Keep in the fridge in an airtight container for up to 2 days. The meringue will soften a bit, but it’ll still taste amazing.
Q4: Can I freeze it?
A4: It’s not ideal—meringue doesn’t always hold up well in the freezer. Best to enjoy fresh.
Q5: What if my meringue cracks when rolling?
A5: Totally normal! Just patch it up with extra whipped cream and call it “rustic.” It’ll still be gorgeous and delicious.
Q6: Can I use a different curd flavor?
A6: For sure! Raspberry, passionfruit, or even lime curd make for fun, fruity twists.
Q7: Do I need a special pan?
A7: A Swiss roll tin works best, but a rimmed baking sheet will do the trick.
Q8: How can I make it extra fancy?
A8: Garnish with lemon slices, edible flowers, or candied citrus peel for serious wow factor.
Q9: Can I add fruit to the filling?
A9: Yes! Thinly sliced strawberries or raspberries folded into the cream make a lovely surprise inside.
Q10: Can I make it sugar-free?
A10: You can try using a sugar substitute like erythritol for the meringue and curd, but texture may vary.
Final Thoughts
There’s something magical about this Lemon Curd Meringue Roulade—it’s light yet indulgent, elegant yet approachable. It looks like you’ve spent hours in the kitchen, but you and I both know it’s simpler than it seems. Whether it’s your first roulade or your fiftieth, this one’s sure to leave an impression.
Print
Lemon Curd Meringue Roulade
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Description
This Lemon Curd Meringue Roulade is light, airy, and bursting with zesty citrus flavor. Featuring a marshmallow-soft center and a crunchy almond exterior, it’s filled with luscious homemade lemon curd and whipped cream—perfect for an elegant dessert or special occasion. #LemonRoulade #MeringueRoll #LemonDessert #SpringBaking #WhippedCreamDessert #CitrusLovers #LightDessert #GlutenFreeDessert #LemonCurd #ElegantDesserts
Ingredients
- Lemon Curd:
- 6 egg yolks
- 3/4 cup sugar
- 100g unsalted butter
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- Whipped Cream:
- 300ml thickened cream
- 1 tablespoon icing sugar
- Meringue:
- 6 egg whites, room temperature
- 3/4 cup caster sugar
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon cornflour
- 1 cup flaked almonds
- Edible flowers to serve (optional)
Instructions
- Make the Lemon Curd: In a bowl, whisk egg yolks, lemon zest, and sugar until pale and smooth. In a saucepan, melt butter with lemon juice over low heat, then add the egg mixture. Stir constantly for 7–10 minutes until thickened. Cool to room temperature.
- Whip the Cream: In a stand mixer, whisk cream and icing sugar on medium speed for 3–4 minutes until thickened. Chill until needed.
- Make the Meringue: Preheat oven to 180°C. Grease and line a 23x33cm tin. Whisk egg whites until stiff, then add caster sugar gradually, whisking until glossy. Mix cornflour and vinegar/lemon juice in a small bowl and fold into the meringue. Spread mixture in tin, sprinkle with almonds, and bake for 8 minutes. Lower temperature to 140°C and bake for 20 more minutes.
- Remove meringue and invert onto clean baking paper. Peel off the top baking paper and cool for 10 minutes.
- Assemble: Spread meringue with whipped cream (reserve some for topping) and 4–5 tablespoons of lemon curd. Lightly score 5cm from one edge, then roll tightly using the paper to help. Top with remaining whipped cream, lemon curd, and edible flowers if using.
Notes
- Lemon curd can be made in advance and stored for up to 4 weeks.
- To make slicing easier, chill roulade slightly before serving.
- Use edible flowers for a beautiful presentation, or garnish with extra lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 55mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg