Lemon Curd Meringue Roulade
Oct 23, 2022, Updated Aug 06, 2024
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This lemon curd meringue roulade is light and sweet with all the rights amount of citrus. It has a marshmallow centre, crunchy exterior and is topped with extra whipped cream and lemon curd.
Lemon Curd Meringue Roulade
This lemon curd meringue roulade makes for the perfect Summer party or Christmas dessert. It’s light and airy and just as much impressive to look at as it is delicious to eat. It’s made with a light and marshmallow meringue that is filled with a buttery and rich lemon curd and fresh whipped cream. We like to call this a pavlova roll in Australia as the meringue is also made with whipped egg whites and sugar. As a bonus, this dessert is gluten free!
Lemon Curd
While store bought lemon curd will work just as fine in this recipe, I love to make my own! You will be surprised at just how easy it is to whip together. This recipe will also leave you with leftovers that can be stored in your fridge for up to 4 weeks. Lemon curd is great to dip fruit into, fill into a tart or drizzle over ice cream. It’s zesty, buttery and rich and is a great use for any egg yolks that you need to use up! This is one of the reasons I love to incorporate lemon curd into my meringue or pavlova recipes.
How to roll a roulade
There’s a bit of an art to making a roulade but once you master the skill and give yourself a little time and patience, you will be whipping them up with no hesitation! I follow Mary Berry’s roulade technique. She recommends making a small score with a sharp knife into the cooked meringue a few centimetres in from the bottom. Being sure to not cut all the way through! This was the best tip I could have ever learnt as it helps start the roll of the roulade. Once you have folded it over once, allow the baking paper to guide you by pulling it back towards yourself and then rolling the meringue over itself away from yourself. Continue to do this until you have rolled your roulade. It should only need 3 rolls.
Check out more of my lemon sweets
Lemon, blueberry and ricotta olive oil cake
This recipe was sponsored by KitchenAid Australia
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Lemon Curd Meringue Roulade
Ingredients
Lemon Curd
- 6 egg yolks
- 3/4 cup sugar
- 100 g unsalted butter
- 1/2 cup lemon juice
- 1 tbsp lemon zest
Whipped Cream
- 300 ml thickened cream
- 1 tbsp icing sugar
Meringue
- 6 egg whites, room temperature
- 3/4 cup caster sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornflour
- 1 cup flaked almonds
- edible flowers to serve, optional
Instructions
Lemon Curd
- In a large bowl use an electric hand mixer to whisk together the egg yolks, lemon zest and sugar until pale and smooth but not frothy.
- In a ceramic deep dish pan or saucepan on a low heat, melt your butter then combine with the lemon juice. Stir through with a spatula.
- Add the egg yolk and sugar mixture to the pan and stir constantly for 7 - 10 minutes with a spatula until it thickens and turns a deep yellow colour. Set to the side to cool and bring to room temperature.
Whipped cream
- In a stand mixer on a medium speed, whisk together the cream and icing sugar for 3 - 4 minutes or until it thickens. Store in the fridge until ready to use.
Meringue
- Preheat the oven to 180 degrees celsius. Lightly grease a 23 x 33cm baking tin with olive oil and then line with baking paper. This will ensure the baking paper doesn’t stick to the tin.
- In a stand mixer on the highest speed, mix the egg whites until they become stiff. Once the egg whites are stiff, gradually add the sugar 1 tablespoon at a time in 1 minute intervals. Whisk until the egg whites are stiff, smooth and glossy.
- In a small bowl, mix together the cornflour and white vinegar or lemon juice to make a slurry. Fold the slurry through the meringue with a spatula.
- Spread the meringue mixture onto the pre-lined baking tray with a spatula. Ensure the meringue has been evenly spread throughout. Sprinkle with flaked almonds all over. Bake in the oven for 8 minutes then turn the heat down to 140 degrees celsius and bake for 20 minutes until the almonds are golden brown and the meringue is firm to touch and has a slight spring to it.
- Take the meringue out of the oven and turn upside down onto a piece of clean baking paper. Remove the meringue from the baking tin and then carefully peel the baking paper off. Leave to cool for 10 minutes.
- Using a palette knife, spread an even layer of whipped cream over the cooled meringue followed by 4 - 5 tablespoons of lemon curd. Reserve 1/4 of the whipped cream for the topping. There will be remaining lemon curd that can be stored in a sterilised airtight jar in the fridge for 4 weeks.
- Slightly score the meringue roughly 5 cm from the edge as this will help you fold and roll the roulade. Use the baking paper to guide you and tightly roll the roulade.
- Dollop some whipped cream and lemon curd on top and finish off with a sprinkling of edible flowers.
Video
Like this? Leave a comment below!
I have been trying out different recipes for the meringue and always turned out the top is soft and not crunchy. I would like to try out your recipe , may I know estimate weight of your egg whites. Mine is 35g/white. Should I follow the recipe based on 6 eggs too? I am using BRANDT oven, can I set to traditional pulse (ie top and bottom with fan) with same temperature from your recipe? Hope to hear from you.
Hello! I use eggs from a 700g carton which are large eggs in Australia. Conventional oven setting with top and bottom fan will work fine!
Hi, can I freeze this. Thanks
I have never frozen it but it can be made a few days ahead!
How long will it keep once rolled. Will the cream turn the meringue to mucmsh if it was prepped the day before?
Thanks, rachel.
I do prefer it made the day of but it can be made in advance! Just don’t dust it with any icing sugar or put any cream on top when rolled until ready to serve!
I would love to make this for Christmas. How far in advance can I make this and/or the components to assemble before serving?
Up to 2 days in advance! Just don’t top it with cream until ready to serve or it will make the top go soggy!
Okay, this is seriously the BEST thing I have ever put in my mouth. It was perfectly sweet, beautiful texture with the whip (I used a vegan whip cream because my son has a dairy allergy), and lemon curd, combined with the marshmallowy meringue and crunchy toasted almonds it was pure bliss! Thank you for this beautiful recipe. ❤️
Aw thank you so much!! I am so glad you enjoyed it!
You are not only creative but thinking 🤔 positively what to enjoy 😉😋😋😋
Thank you kindly
Carina from South Africa
Thank you!
Heya,
I am keen on trying this recipe 🙂 just curious to know what sugar are you using for the lemon curd?
-Carol
Hello. I am using a fine caster sugar!