Lemon Curd Meringue Roulade
Dec 20, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Every Christmas, I make my lemon curd meringue roulade. It’s light, sweet and zesty, with a soft marshmallow centre, swirls of lemon curd and a crisp, crunchy exterior, finished with extra whipped cream and a sprinkling of lemon zest.
Why you’ll love this Lemon Curd Meringue Roulade!
This lemon curd meringue roulade is the perfect Summer party or Christmas dessert. It’s light, airy and just as impressive to look at as it is to eat, yet surprisingly simple to make. The meringue is soft and marshmallow-like on the inside with a delicate crisp exterior, then filled with buttery, tangy lemon curd and clouds of freshly whipped cream. I truly love a lemon flavoured dessert!
One of the things I love most about this recipe is that it uses both the egg whites and egg yolks! The whites are whipped into the meringue, while the yolks are turned into a rich lemon curd, so nothing goes to waste. We often call this a pavlova roll here in Australia, and while it looks fancy, it’s actually easier than making a traditional pavlova. The only slightly technical step is the rolling, and once you’ve done it once, it’s far less scary than it sounds.
Just like my blueberry olive oil cake, this dessert is naturally gluten free, making it perfect for feeding a crowd.
Ingredients for Lemon Curd Meringue Roulade
The beauty of this lemon curd meringue roulade is that every part of the egg is used! The whites are whipped into a light, marshmallowy meringue, while the yolks are turned into a rich and buttery lemon curd.
- Eggs: This recipe uses the whole egg, with the whites whipped into a light, marshmallowy meringue and the yolks turned into a rich and buttery lemon curd. Nothing goes to waste.
- Caster sugar: Used to stabilise the meringue and sweeten the lemon curd, giving the roulade its signature crisp exterior and soft centre.
- Lemons: Fresh lemons are essential here. Both the zest and juice are used to create a bright, zesty curd that cuts through the sweetness of the meringue and cream.
- 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 2 weeks.
- Cornflour (cornstarch): A small amount is added to the meringue to help create that marshmallow-soft centre. Cornflour is naturally gluten free, which means this dessert is suitable for those avoiding gluten.
A full list of ingredients can be found in the recipe card below.
How TO Make Lemon Curd Meringue Roulade
Other than one little technical step (but don’t let this turn you off making it!!), this lemon curd meringue roulade is actually quite easy to make. Follow my steps below and get a detailed recipe on how to make the lemon curd here.
Step 1: 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. Fold the cornflour slurry through the meringue with a spatula.
Step 2: Spread the meringue mixture onto the pre-lined baking tray with a spatula. Ensure the meringue has been evenly spread throughout and comes to the top of the baking tray lip.
Step 3: Sprinkle with flaked almonds all over. Bake in the oven for 8 minutes then turn the heat down to 285 °F/140 °C 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.
Step 4: Flip the baking tray onto a piece of clean baking paper so the meringue side is touching the baking paper. Remove the meringue from the baking tin and then carefully peel the baking paper off. Leave to cool for 10 minutes and then spread over the whipped cream.
Step 5: Once you have a layer of whipped cream, spread over the lemon curd.
Step 6: Slightly score the meringue roughly 5 cm from the edge as this will help you fold and roll the roulade. Make sure you don’t cut all the way through!
Step 7: Use the baking paper to guide you, tightly roll the roulade. You should only need around 3 rolls.
Step 8: Dollop some whipped cream and lemon curd on top and finish off with a sprinkling of lemon zest. Slice and enjoy!
Tips & Tricks for the perfect 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!
- Rolling the roulade: 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.
- Use flaked almonds on the meringue before baking This prevents sticking and makes turning the roulade out much easier. I have made this roulade without flaked almonds and whenever I don’t use them, my meringue sticks to the baking paper!
- Bake until lightly golden, not dry. The centre should still feel soft and marshmallowy so it rolls without cracking too much.
- Cool completely before filling. A warm meringue will melt the cream and cause slipping when you roll.
- Use a sheet of baking paper for rolling the roulade. When your meringue is baked, flip it onto a piece of baking paper as this is needed for when rolling the roulade.
- Use a baking tin / sheet that is 23 x 33cm and has a slight lip around it. The size of the tin matters!
- Follow my fool-proof guide on how to make my easy lemon curd
FAQ’s
Yes. This roulade is naturally gluten free as it’s made without flour. The small amount of cornflour used in the meringue is also gluten free.
They’re very similar. A meringue roulade (often called a pavlova roll in Australia) is made with whipped egg whites and sugar like pavlova, but it’s baked thinner and rolled instead of piled high.
Yes. While it looks impressive, a roulade is often easier than pavlova as it doesn’t require shaping or long cooling times. The only technical step is rolling, and with a little patience, it’s very achievable.
Some cracking is completely normal and expected. As long as the meringue is soft in the centre and you roll gently using baking paper, cracks won’t affect the taste and are easily hidden with cream. Embrace the rustic look and don’t freak out over cracks!!
You can make the meringue and lemon curd ahead of time, but it’s best to assemble and roll the roulade on the day of serving for the best texture.
How To Serve
Serve as your Christmas Dessert! This lemon curd meringue roulade makes the perfect Christmas dessert and takes away all the fuss of a pavlova!
How To Store
- Store the assembled roulade in the fridge, lightly covered, for up to 24 hours.
- After 24 hours, the meringue will begin to soften as it absorbs moisture from the cream and lemon curd.
- If making ahead, the meringue and lemon curd can be prepared separately and stored in the fridge, then assembled on the day of serving.
- For best results, serve fresh on the day it’s made.
More Desserts for the Sweet Tooth!
If you make this lemon curd meringue roulade, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Lemon Curd Meringue Roulade
Equipment
- Stand mixer
Ingredients
Lemon Curd
- 6 egg yolks
- 3/4 cup sugar
- 8 tbsp butter, unsalted
- 1/2 cup lemon juice
- 1 tbsp lemon zest
Meringue roulade
- 6 egg whites, room temperature
- 3/4 cup caster sugar
- 1 tsp lemon juice, or white vinegar
- 1 tsp cornflour
- 1 cup flaked or slithered almonds
- 6 tbsp lemon curd
- 10 oz thickened cream
- 1 tbsp icing sugar
Instructions
Lemon Curd
- Whisk: In a large bowl, combine the egg yolks, lemon zest and sugar. Whisk by hand or with an electric mixer until pale and smooth but not frothy.
- Thicken: In a medium saucepan on a low heat, melt the butter. Once melted and foaming, add the lemon juice and stir through. 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. You should be able to coat the back of a spoon with the lemon curd. This tells us it's at the perfect consistency.
- Cool: Remove from the heat and allow to cool. Transfer to a sterilised jar and pop into the fridge until you are ready to assemble your roulade.
Meringue roulade
- Preheat: Preheat the oven to 350 °F/ 180 °C.
- Pre-line: Pre-line a 23 x 33cm baking tin/tray. You could also lightly grease the baking tray with olive oil and then line with baking paper. This will ensure the baking paper doesn’t stick to the tin.
- Meringue: 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.
- Cornflour slurry: 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.
- Bake: Spread the meringue mixture onto the pre-lined baking tray with a spatula. Ensure the meringue has been evenly spread throughout and comes to the top of the baking tray lip. Sprinkle with flaked almonds all over. Bake in the oven for 8 minutes then turn the heat down to 285 °F/140 °C 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.
- Flip: Flip the baking tray onto a piece of clean baking paper so the meringue side is touching the baking paper. Remove the meringue from the baking tin and then carefully peel the baking paper off. Leave to cool for 10 minutes.
- Whipped cream: While the meringue cools, prepare the 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. Keep a close eye on your cream so it doesn't overwhip and break!
- Spread: Using a palette knife, spread an even layer of whipped cream over the cooled meringue followed by 6 tablespoons of the lemon curd. Reserve one third 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.
- Roll: Slightly score the meringue roughly 5 cm from the edge as this will help you fold and roll the roulade. Make sure you don't cut all the way through! Use the baking paper to guide you, tightly roll the roulade.
- Serve: Dollop some whipped cream and lemon curd on top and finish off with a sprinkling of lemon zest. Slice and enjoy!
Video
Notes
- Rolling the roulade: 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.
- Use flaked almonds on the meringue before baking This prevents sticking and makes turning the roulade out much easier. I have made this roulade without flaked almonds and whenever I don’t use them, my meringue sticks to the baking paper!
- Bake until lightly golden, not dry. The centre should still feel soft and marshmallowy so it rolls without cracking too much.
- Cool completely before filling. A warm meringue will melt the cream and cause slipping when you roll.
- Use a sheet of baking paper for rolling the roulade. When your meringue is baked, flip it onto a piece of baking paper as this is needed for when rolling the roulade.
- Use a baking tin / sheet that is 23 x 33cm and has a slight lip around it. The size of the tin matters!
- Lemon curd: There will be leftover lemon curd as not all is needed for this recipe. Store the remaining lemon curd in a sterilised jar. You can also use store bought lemon curd if you do not want to make your own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!