Description
This Lemon Curd Meringue Roulade is a dreamy, citrusy dessert with a marshmallowy center, crisp almond-studded exterior, and layers of whipped cream and homemade lemon curd. Light, elegant, and perfect for spring gatherings or special occasions.
Ingredients
Scale
- 6 egg yolks
- ¾ cup sugar
- 100 g unsalted butter
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 300 ml thickened cream
- 1 tablespoon icing sugar
- 6 egg whites, room temperature
- ¾ cup caster sugar
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon cornflour
- 1 cup flaked almonds
- Edible flowers, to serve (optional)
Instructions
- For the lemon curd, whisk the egg yolks, lemon zest, and sugar in a large bowl until pale and smooth.
- In a saucepan over low heat, melt the butter and stir in the lemon juice.
- Add the egg mixture to the saucepan and stir constantly for 7–10 minutes until thickened and deep yellow. Set aside to cool.
- For the whipped cream, whip the cream and icing sugar in a stand mixer on medium speed for 3–4 minutes until thickened. Chill until ready to use.
- For the meringue, preheat the oven to 180°C. Grease a 23 x 33 cm baking tin and line it with parchment paper.
- Beat the egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking until glossy.
- Mix the vinegar/lemon juice with cornflour to form a slurry and gently fold it into the meringue.
- Spread the meringue into the prepared pan and sprinkle with flaked almonds.
- Bake for 8 minutes at 180°C, then reduce the heat to 140°C and bake for 20 minutes more.
- Invert the meringue onto clean parchment, peel off the backing paper, and let it cool for 10 minutes.
- Spread whipped cream (reserve ¼ for topping), followed by 4–5 tbsp of lemon curd.
- Score about 5 cm from one edge of the meringue and gently roll it using the parchment to guide.
- Top with the remaining cream, lemon curd, and edible flowers if using.
Notes
- Ensure the meringue is completely cool before rolling it to avoid cracking.
- You can prepare the lemon curd and whipped cream ahead of time to save time.
- For a gluten-free dessert, ensure all ingredients, including the cornflour, are certified gluten-free.
- Edible flowers are optional but add a nice touch for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 95 mg