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Lemon Meringue Roulade

Lemon Meringue Roulade

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If you love lemons you will love this Lemon Meringue Roulade. It is heavenly.

Lemon Meringue Roulade

I know I haven’t been posting much recipes of late. I have been really busy working with brands.

It’s as if I suddenly have a full time job. I am not complaining. It can be fun but also stressful at times.

For me financial independence has always been important. I do believe every woman should be able to earn an income.

My past has taught just how important financial independence is. This journey of starting a blog and turning it into a success has not been easy.

I still learn everyday and I face struggles from time to time. Like with everything in life I suppose.

However, I feel like I have finally accomplished what I set out to do. To make a difference in peoples lives, no matter how small that may be.

If you have a dream, keep pursuing it. One day you will be glad you did.

For those that watched Come Dine with Me you would have seen this Lemon Meringue Roulade on the show. It was made by my fellow contestant.

It was my favourite thing that I ate on the show. So I’ve been meaning to make this for a while.

I am so glad I did. It is super delicious. I could honestly eat the whole thing by myself.

The recipe I used belongs to Mary Berry. I made a few adjustments to the recipe and it turned out perfect.

How to make the meringue

I know that whipping egg whites can be rather intimidating. Trust me I have messed up many times.

When whipping the egg whites the experts say whip until stiff. For me stiff meant whipping the hell out of it…Lol!

As a result of my over whipping I had meringues that flopped. So whipping until stiff can sometimes be confusing.

When beating the egg whites it is best to use an electric mixer. For this recipe it asked to beat on maximum speed.

On a kitchen aid mixer that would be a 10. I beat them on speed 8.

Also start adding the sugar at soft peak stage rather that later. That can also result in over beating.

Soft peak stage is when you turn your whisk upside down the peaks just start to hold. Within a few seconds they melt into themselves.

At least this is how I did it and it worked for me. Stiff peaks doesn’t mean grainy or lumpy bits of meringue.

It means a glossy meringue with peaks just holding up. If you turn the whisk upside down the peaks will point straight up and the very tip may collapse just a little.

Baking the meringue

Oven temperature is really important when baking meringues. Often it is baked at a low temperature.

Depends on the type of meringue you’re looking for. Roulades should be crisp on the outside and soft and marshmallow like on the inside.

This was first baked at a slightly high temperature and thereafter a low temperature. I used a fan oven to bake mine.

A roulade is much easier than a pavlova. 

Filling

I used lemon as this is a Lemon Meringue Roulade. However, you can use berries if you prefer.

If you are adding the lemon curd to the cream I suggest you taste to see if you require more.

It is also a good idea to rather use less and drizzle some lemon curd when serving. That way if someone doesn’t like too much lemon you wouldn’t have to stress.

Although I made the lemon curd from scratch, store bought can work fine too. However, if you hate wasting then it’s a good idea to make your own.

I hope you love this recipe as much as we do. 

More recipes to try:

Delicious Baked White Chocolate Cheesecake

Mini Lemon Cheesecake

Easy Pavlova Recipe

 

Lemon Meringue Roulade

A great summer dessert that will tantalise your tastebuds
Course Dessert
Cuisine French
Keyword easy dessert, french roll, lemon meringue roulade, roulade, summer desserts
Prep Time 30 minutes
Cook Time 32 minutes
Servings 8

Ingredients

  • 5 large egg whites
  • 1 cup castor sugar
  • 1 drop vanilla essence
  • flaked almonds
  • 250 ml fresh cream

Lemon Curd

  • 5 large egg yolks
  • 100 gram butter
  • 2 large lemons zest and juice
  • 2/3 cup icing sugar

Instructions

  • Preheat the oven to 200C/180C Fan. Line a 43cm cookie sheet with baking paper and set aside
  • Whisk the egg whites on high speed, second to last speed. Once it starts to form soft peaks add 1 tablespoon castor sugar at a time. Beat until the egg whites form stiff peaks.
  • Spread the meringue mixture, evenly, into the lined tin, sprinkle with the almonds. Bake for about 12 minutes until slightly golden brown. Lower the oven to 160C/140C Fan and bake for a further 20 minutes until firm to the touch. Remove from oven and turn upside down on a piece of baking paper. Gently peel the paper from the base and allow the meringue to cool for 10 minute.

Lemon Curd

  • For the lemon curd, place the butter and sugar in a saucepan and whisk until combined. Add the egg yolks and whisk until combined. Add the lemon zest and juice and whisk until smooth. Transfer the mixture into a heat proof bowl.Sit the bowl over a pan of simmering water. Whisk until the mixture becomes slightly thick. Takes about 8-10 minutes. Be careful not to let the water boil or the mixture will curdle
  • Reserve 1/3 cup of the lemon curd and set aside. Place the remaining lemon curd into a sterilised jar. Store in the refrigerator for up to 2 weeks

Filling

  • Whip the fresh cream until it forms soft peaks. Add the reserved lemon curd to the cream. Swirl it to give a marble effect. Spread over the cool meringue.
    Lightly score the meringue along one long side, slightly in from the edge. This will help with folding the base. Roll tightly, using the paper to assist you. Place on a platter with the seam underneath. Dust with icing sugar
    Chill in the refrigerator for a short while before serving

Notes

  1. The recipe for the curd does make more than required. However, you can store it in the refrigerator and use it within 2 weeks. Alternatively you can use store bought curd and make custard with the remaining yolks
  2. You can add a couple of drops of vanilla to the meringue if you don't want the eggy taste
  3. If you prefer a stronger lemon flavour drizzle more lemon curd when serving
  4. Stiff peaks for the meringues is when the mixture is glossy and when the whisk is turned upside down the peaks will hold straight up and the tip may collapse slightly 
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