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Home » Puddings and Desserts » Easy Lemon Meringue Roulade

Easy Lemon Meringue Roulade

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This Lemon Meringue Roulade is absolutely off the scale delicious. It is sweet as you like, filled with lush lemon cream and surrounded by crisp, light, fluffy meringue. Its a huge crowd pleaser and surprisingly simple I promise.

lemon roulade on a white surface with lemons and a lemon juicer in the background and a serving knife in the fore.

Roulades crack and are just not the daintiest desserts I have ever made, BUT..... they make up for it in WOW factor.

They are much easier than you might think and I include tips and photos to help you feel the lemon roulade love at a table near you asap.

*Scroll down to the bottom of this post for the full printable recipe card*

Jump to:
  • Ingredients
  • Method
  • Alternative roulade fillings
  • Tips and Tricks
  • More meringue desserts
  • Easy Lemon Meringue Roulade

Ingredients

300 grams Sugar ( one and a half cups) - white caster sugar is best but unrefined will be ok. It will give a more honey coloured meringue and stouter crispiness. Granulated will also have the same effect and may weep a little if the sugar has not completely dissolved.

5 Large Egg Whites - large

100 grams ( half a cup) Lemon curd - homemade or shop bought. Avoid the more solid ones are they are harder to stir into the cream.

400 mls Double Cream - double or whipping cream only as it will need to thicken

1 tsp Cornflour

sugar, cream, lemon curd and egg whites in bowls and a jug on a white work surface

Method

  • Preheat your oven to 140 C/275 F/Gas Mark 1
  • firstly separate those egg whites from the yolks.
  • empty the whites into a large, very clean and grease free, mixing bowl and whisk until frothy and slightly stiff. I use my free standing mixer but you can use an electric hand held whisk and a mixing bowl. However unless you are an extreme sports athlete, I don't advise you attempt it by hand.
frothy egg whites in a glass bowl.
  • to those frothy egg whites add a tbsp of sugar at a time. I know it's damn tedious but apparently it helps the sugar dissolve adequately. I'm too scared not to do it too.
  • the meringue will go all glossy and most importantly super stiff. Add the corn flour and whisk again. About 5 minutes. Don't settle until it is sits on your whisk in a strong quivering mountain as below pic.
whipped egg white on a metal whisk held upright by a hand.
  • line a 33 cm x 23 cm baking tin with baking paper. I don't bother with the oil in the video just line the tin with the paper alone.
blank
  • empty out the meringue evenly in the tin with a spatula and smooth carefully level. Be careful to ensure the meringue reaches the edges evenly.
raw meringue spread in a baking tin on a white surface
  • bake for about 25 minutes until slightly golden brown and crusty as heck.
  • whip your double cream until it is fluffy but not too stiff and grainy. If it does go too far then add some liquid cream to it and mix gently with a spoon.
  • add the lemon curd to it and mix it through. Taste for tartness and add more if needed.
baked meringue roulade in a baking tin
  • allow the roulade to cool partially before carefully inverting/flipping onto a large piece of baking paper. This piece must be larger than the tin. This means the top will now be on the bottom against the new baking paper work surface and the original baking paper will be now be uppermost. Be brave but gentle.
  • dollop the lemon cream across the roulade in little lemony cream piles.
blank
  • spread the lemon cream evenly.
  • don't go too close to the edges.
  • now here's the slick trick to rolling up a roulade baby. You simply cut ¾ of the way through the short side of the roulade, about 3 cm in from the edge. The aim is not to cut all the way through just to encourage an easy beginning to your rolling up.
whipped lemon cream spread on the roulade with a vertical cut a little way in from the short side
  •  take the baking paper and use it to roll the lip of the short side up and fold it along that cut so that this will form the centre of the roulade. Don't take any nonsense and pull the paper tight, you want the roll to be as rolled tight as you can. It will most likely crack. Take no prisoners, be brave and roll up firmly using the paper as you go.
  • Here's a video to show you exactly how to roll it using the paper.
  • Roll the lemon meringue roulade right onto your serving dish. If you are offended by the cracks then you can decorate with edible flowers for a chic look or pipe on cream swirls and top with slivers of sliced lemon for a more traditional vibe.
lemon meringue roulade

Alternative roulade fillings

  1. nutella melted a little in the microwave and then swirled through the whipped cream. About 100 grams.
  2. white chocolate, whipped cream and raspberries as seen here in my white chocolate and raspberry roulade.
  3. sliced strawberries or summer berries and sweetened cream.
  4. 100 grams melted dark chocolate, whipped cream and raspberries

Tips and Tricks

  • make sure your mixing bowl is super clean or the egg whites will not whip up. I crack each egg white into a cup one at a time before tipping into the mixing bowl to make sure I don't get any yolk in there.
  • you can use the spare egg yolks to make  mayonnaise or ice cream.
  • Use the softer type of lemon curd for easy mixing.
  • you don't need a specific swiss roll tray just a tin that measures about 33 cm x 23 cm.
  • measure your baking paper out carefully to fit the tin.
  • now here's the slick trick to rolling up a roulade baby. You simply cut ¾ of the way through the short side of the roulade, about 3 cm in from the edge. The aim is not to cut all the way through just to encourage an easy beginning to your rolling up.
  • make sure it is baking and not greaseproof paper as greaseproof paper will stick to the meringue as will silver foil.
  • store leftovers covered in the fridge.
  • you can freeze leftovers too double wrapped in clingfilm or silver foil. They will freeze well for up to a month.

More meringue desserts

Meringues

Chocolate Pavlova

Strawberry Pavlova

White Chocolate and Raspberry Roulade

Meringue Wreath

Mini Egg Pavlova

lemon meringue roulade

Easy Lemon Meringue Roulade

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This incredible Lemon Meringue Roulade is a crowd pleaser and show stopper all rolled into one! It is simple to make and once mastered they will become a perfectly easy and simple dessert.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine English
Servings 8
Calories 371 kcal

Ingredients
 

  • 5 large egg whites
  • 300 grams caster sugar
  • 1 tsp cornflour
  • 100 grams lemon curd
  • 400 mls double cream

Instructions
 

  • Preheat your oven to 140 C/275 F/Gas Mark 1
  • firstly separate those egg whites from the yolks.
  • empty the whites into a large, very clean and grease free, mixing bowl and whisk until frothy and slightly stiff. I use my free standing mixer but you can use an electric hand held whisk and a mixing bowl. However unless you are an extreme sports athlete, I don't advise you attempt it by hand.
  • to those frothy egg whites add a tbsp of sugar at a time. I know it's damn tedious but apparently it helps the sugar dissolve adequately. I'm too scared not to do it too.
  • the meringue will go all glossy and most importantly super stiff. Add the corn flour and whisk again. About 5-8 minutes. Don't settle until it is rock solid.
  • line a 33 cm x 23 cm baking tin with baking paper. I don't bother with the oil in the video just line the tin with the paper alone.
  • empty out the meringue evenly in the tin with a spatula and smooth carefully level. Be careful to ensure the meringue reaches the edges evenly.
  • bake for about 25 minutes until slightly golden brown and crusty as heck.
  • whip your double cream until it is fluffy but not too stiff and grainy. If it does go too far then add some liquid cream to it and mix gently with a spoon.
  • add the lemon curd to it and mix it through. Taste for tartness and add more if needed.
  • allow the roulade to cool partially before carefully inverting/flipping onto a large piece of baking paper. This piece must be larger than the tin. This means the top will now be on the bottom against the new baking paper work surface and the original baking paper will be now be uppermost. Be brave but gentle.
  • dollop the lemon cream across the roulade in little lemony cream piles.
  • spread the lemon cream evenly, don't go too close to the edges.
  • now here's the slick trick to rolling up a roulade baby. You simply cut ¾ of the way through the short side of the roulade, about 3 cm in from the edge. now here's the slick trick to rolling up a roulade baby. The aim is not to cut all the way through just to encourage an easy beginning to your rolling up.
  •  take the baking paper and use it to roll the lip of the short side up and fold it along that cut so that this will form the centre of the roulade. Don't take any nonsense and pull the paper tight, you want the roll to be as rolled tight as you can. It will most likely crack. Take no prisoners and roll up firmly using the paper as you go.
  • Roll it right onto your serving dish. If you are offended by the cracks then you can decorate with edible flowers for a chic look or pipe on cream swirls and top with slivers of sliced lemon for a more traditional vibe.
  • Apply To Off The Scale Delicious Face

Notes

  • make sure your mixing bowl is super clean or the egg whites will not whip up. I crack each egg white into a cup one at a time before tipping into the mixing bowl to make sure I don't get any yolk in there.
  • Use soft lemon curd for easy mixing.
  • you can use the spare egg yolks to make mayonnaise or ice cream.
  • you don't need a specific swiss roll tray just a tin that measures about 33 cm x 23 cm.
  • now here's the slick trick to rolling up a roulade baby. You simply cut ¾ of the way through the short side of the roulade, about 3 cm in from the edge. The aim is not to cut all the way through just to encourage an easy beginning to your rolling up.
  • measure your baking paper out carefully to fit the tin.
  • make sure it is baking and not greaseproof paper as greaseproof paper will stick to the meringue as will silver foil.
  • store leftovers covered in the fridge.
  • you can freeze leftovers too double wrapped in clingfilm or silver foil. They will freeze well for up to a month.
All nutritional info is approximate and meant only as a guide.

Nutrition

Calories: 371kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 91mg | Potassium: 72mg | Fiber: 1g | Sugar: 45g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

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5 from 3 votes (3 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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