Lemon Curd Meringue Roulade

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Lemon Curd Meringue Roulade

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.

Prep Time15

Cook Time1

Course: Dessert

Servings:

Author: Daen Lia

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

Imperial (US) - Metric

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