If you’re craving a dessert that’s both show-stopping and totally irresistible, look no further than this Lemon Curd Meringue Roulade! This light and zesty dessert is perfect for any occasion, from a casual family dinner to a special gathering with friends. Imagine a soft, melt-in-your-mouth meringue filled with tangy lemon curd, rolled up into a gorgeous spiral of sweetness. Trust me, you’re going to love this!
Why You’ll Love Lemon Curd Meringue Roulade
This recipe is everything you’ve been looking for in a dessert—sweet, tangy, and wonderfully airy. Here’s why it’s a favorite:
Versatile: Whether it’s for a birthday, a holiday meal, or just a treat on a cozy afternoon, this roulade works for every occasion.
Budget-Friendly: Most of the ingredients are kitchen staples, and the result is a dessert that tastes like it came from a high-end bakery.
Quick and Easy: While the recipe may seem fancy, it’s actually quite simple and doesn’t take too long to make—perfect for impressing guests without spending hours in the kitchen.
Customizable: Want to mix things up? You can swap out the lemon curd for raspberry or orange curd, or even add some whipped cream for extra richness!
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dessert can satisfy everyone at the table. This lemony delight strikes the perfect balance of bright flavors and sweetness, making it an all-around favorite.
Ingredients
Let’s take a look at what makes this Lemon Curd Meringue Roulade so magical:
Egg Whites: They’re the key to that light, fluffy meringue we all love. Once whipped, they transform into a soft, marshmallow-like texture that melts in your mouth.
Granulated Sugar: The sugar helps stabilize the egg whites, turning them into the perfect meringue base.
Cornflour: A little bit of cornflour makes the meringue more stable and gives it that melt-in-your-mouth texture.
Vanilla Extract: This adds a warm, sweet flavor that complements the tangy lemon curd beautifully.
Lemon Curd: The star of the show. Homemade or store-bought, this curd is the perfect balance of tart and sweet, bringing a refreshing burst of citrus to each bite.
Whipped Cream: A light, airy whipped cream filling balances out the lemony tang, adding creaminess and richness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 160°C (320°F). This ensures even baking and helps achieve that crispy, golden-brown meringue.
Whip the Egg Whites: In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add in the sugar, a little at a time, until the mixture is glossy and stiff peaks form.
Add the Cornflour and Vanilla: Gently fold in the cornflour and vanilla extract into the whipped egg whites. This step ensures the meringue remains light and airy.
Prepare the Baking Sheet: Line a baking sheet with parchment paper and lightly grease it. Spread the meringue mixture evenly over the paper, smoothing it out with a spatula to create a nice, even layer.
Bake the Meringue: Bake for about 20-25 minutes, or until the meringue is golden and firm to the touch. Let it cool completely before removing from the baking sheet.
Spread with Lemon Curd and Whipped Cream: Once the meringue has cooled, spread a layer of lemon curd over the surface. Follow with a generous layer of whipped cream.
Roll It Up: Carefully lift the parchment paper and roll the meringue into a tight spiral. Don’t worry if it cracks a little—that’s part of the charm!
Chill: Let the roulade chill in the fridge for about 1 hour to set. This will make it easier to slice and serve.
Serve and Enjoy: Slice the roulade into portions and serve with a dusting of powdered sugar for a sweet finishing touch. Enjoy the crispy, creamy, and tangy bite of heaven!
Nutrition Facts
Servings: 8
Calories per serving: 220
(Note: Nutritional values are estimated and can vary based on the exact ingredients used.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
How to Serve Lemon Curd Meringue Roulade
This dish pairs wonderfully with a light fruit salad, or you can serve it with a scoop of vanilla ice cream for that extra indulgence. It’s also delicious on its own, paired with a hot cup of tea or coffee. You could even drizzle some extra lemon curd on top for a burst of flavor!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If the meringue cracks while rolling, don’t worry! It just adds to the rustic look.
- You can make the meringue ahead of time and assemble the roulade just before serving.
- If you prefer a less sweet version, use a sugar substitute in the meringue and curd.
FAQ’s
1. Can I use store-bought lemon curd?
Yes! While homemade lemon curd is delicious, store-bought works just as well if you’re short on time.
2. Can I make this dessert in advance?
Absolutely! Make the meringue and lemon curd ahead of time and assemble it just before serving.
3. How do I store leftovers?
Store any leftover roulade in the fridge for up to 2 days. It’s best enjoyed fresh but still tasty the next day.
4. Can I make this recipe gluten-free?
Yes! The meringue is naturally gluten-free, so just make sure your lemon curd doesn’t contain gluten if you’re using store-bought.
5. How can I make this roulade even more citrusy?
You can add some zest from the lemon to the meringue or whipped cream for an extra citrus kick.
6. Can I make this roulade without whipped cream?
Yes, you can skip the whipped cream or replace it with mascarpone or Greek yogurt for a different twist.
7. Is it possible to freeze the roulade?
While it’s best served fresh, you can freeze the meringue (without the filling) and assemble the roulade later.
8. Can I substitute the lemon curd with a different flavor?
Definitely! Try raspberry, orange, or passionfruit curd for a new spin on this dessert.
9. Can I use a hand mixer instead of an electric mixer?
A hand mixer will work, but it might take a little longer to reach stiff peaks.
10. Can I make a smaller version of this roulade?
Yes, you can adjust the ingredients to make a smaller roulade, or even make individual mini roulades for each guest.
Conclusion
This Lemon Curd Meringue Roulade is a dessert that will steal the show at any gathering. It’s light, fluffy, and bursting with citrusy goodness. With just a few simple ingredients and a bit of patience, you’ll have a sweet treat that’s both beautiful and delicious. So, grab your whisk and get ready to make something spectacular—this roulade is going to be your new favorite go-to dessert!
Print
Lemon Curd Meringue Roulade
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes (includes cooling and chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A light and zesty dessert featuring a soft meringue base rolled with tangy lemon curd and fluffy whipped cream, perfect for spring and summer gatherings.
Ingredients
- 6 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar, for dusting
- Fresh berries or mint leaves, for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking tray with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spread the meringue evenly onto the prepared tray. Bake for 20-25 minutes until lightly golden and firm to the touch.
- Let the meringue cool in the tray for 5 minutes, then invert it onto a clean tea towel dusted with powdered sugar. Peel off the parchment paper and allow it to cool completely.
- Meanwhile, whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, spread a layer of lemon curd over the meringue, followed by the whipped cream.
- Carefully roll the meringue from the short end, using the towel to assist.
- Transfer to a serving plate, dust with powdered sugar, and garnish with berries or mint if desired.
- Chill for at least 1 hour before serving for best results.
Notes
- Use room temperature eggs for best volume in the meringue.
- Homemade lemon curd gives a richer flavor but store-bought works well too.
- Roll the meringue gently to avoid cracking.
- Can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 27g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg