This delicious Nigella Lawson Lemon Roulade is a simple yet show-stopping dessert that’s perfect for any occasion. With its creamy lemon curd, light sponge, and mascarpone filling, it’s a treat that’s both refreshing and indulgent. You can easily adapt the recipe using common ingredients for a quick, flavorful twist!
Ingredients Needed:
For the Base:
- 2 lemons, grated zest (reserve juice for the lemon curd)
- 110g butter, softened
- 225g golden caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- A little icing sugar, sifted, for dusting
For the Lemon Curd:
- 2 lemons, grated zest
- Juice of 4 lemons
- 4 large eggs
- 175g golden caster sugar
- 110g butter, softened
For the Mascarpone Cream:
- 2 x 250g tubs mascarpone, well chilled
- 2 x 200g tubs fromage frais, well chilled
- 1½ tbsp golden caster sugar
For the Icing:
- Zest and juice of 2 lemons
- 50g icing sugar, sifted
How To Make Lemon Roulade Recipe?
- Make Lemon Curd: Whisk eggs, sugar, zest, and juice over simmering water, adding butter. Cook until thickened, then cool and chill.
- Prepare Sponge: Whisk butter, sugar, eggs, and flour, adding hot water. Bake in prepared pans for 8-10 minutes.
- Assemble: Unroll the sponge, spread it with lemon curd and mascarpone cream, then roll up again.
- Serve: Chill, then slice and serve with extra lemon cream.
Recipe Tips:
- Chill the lemon curd: Let the lemon curd cool and thicken in the fridge before using it for the best texture.
- Roll gently: Roll the sponge loosely to avoid cracking, but don’t roll it too tightly.
- Chill the mascarpone cream: Use cold mascarpone and fromage frais to make the cream firm and easy to spread.
- Check the sponge: Gently press the sponge to see if it’s springy. If it sinks, it needs more time in the oven.
- Let it cool: After rolling, let the roulade cool completely before filling to keep it from falling apart.
How To Store Leftovers?
- Refrigerate: Cool the leftover lemon roulade to room temperature, then cover it and store it in the fridge for up to 2-3 days.
- Freeze: Wrap the roulade in plastic wrap and foil, then freeze for up to 1 month.
Nutrition Facts:
- Calories: 264 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 40mg
- Total Carbohydrate: 33g
- Dietary Fiber: 0g
- Sugars: 29g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Lemon Roulade Recipe
Description
This delicious Nigella Lawson Lemon Roulade is a simple yet show-stopping dessert that’s perfect for any occasion. With its creamy lemon curd, light sponge, and mascarpone filling, it’s a treat that’s both refreshing and indulgent. You can easily adapt the recipe using common ingredients for a quick, flavorful twist!
Ingredients
For the Base:
For the Lemon Curd:
For the Mascarpone Cream:
For the Icing:
Instructions
- Make Lemon Curd: Whisk eggs, sugar, zest, and juice over simmering water, adding butter. Cook until thickened, then cool and chill.
- Prepare Sponge: Whisk butter, sugar, eggs, and flour, adding hot water. Bake in prepared pans for 8-10 minutes.
- Assemble: Unroll the sponge, spread it with lemon curd and mascarpone cream, then roll up again.
- Serve: Chill, then slice and serve with extra lemon cream.
Notes
- Chill the lemon curd: Let the lemon curd cool and thicken in the fridge before using it for the best texture.
- Roll gently: Roll the sponge loosely to avoid cracking, but don’t roll it too tightly.
- Chill the mascarpone cream: Use cold mascarpone and fromage frais to make the cream firm and easy to spread.
- Check the sponge: Gently press the sponge to see if it’s springy. If it sinks, it needs more time in the oven.
- Let it cool: After rolling, let the roulade cool completely before filling to keep it from falling apart.
Lemon Roulade Recipe