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
Units
Scale
- 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