This delicious Lemon Meringue Roulade is a quick and simple dessert that’s sure to impress. With a creamy mascarpone filling and tangy lemon curd wrapped in a light, airy meringue, it’s perfect for any occasion. You can easily adapt this recipe with common ingredients, and its beautiful, layered look makes it a showstopper!
Ingredients Needed:
For the Lemon Curd:
- 350g (1¾ cups) golden caster sugar
- 225g (1 cup) unsalted butter (room temperature)
- 4 large lemons (zest and juice)
- 4 large eggs
- 1 tablespoon cornflour (cornstarch)
For the Meringue:
- 225g (1 cup) golden caster sugar
- 4 large egg whites
For the Mascarpone Cream:
- 250g (1 cup) mascarpone cheese
- 300ml (1¼ cups) crème fraîche
- 1½ tablespoons golden caster sugar
How To Make Meringue Roulade?
- Make the Lemon Curd: In a medium saucepan, lightly whisk the eggs. Add the lemon zest, juice, sugar, butter, and cornflour. Place over medium heat and whisk continuously for 7-8 minutes until the mixture thickens. Lower the heat and simmer gently for 1 minute. Remove from heat and let cool. Cover with clingfilm, press it over the surface, and refrigerate until chilled.
- Make the Meringue: Preheat the oven to 190°C (375°F). In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, whisking until stiff peaks form. Spread the meringue mixture evenly onto a prepared baking tray lined with parchment paper. Bake for 20 minutes. Let it cool before turning it out onto a piece of parchment paper, larger than the roulade. Gently remove the lining paper.
- Make the Mascarpone Cream: Whisk the mascarpone cheese, crème fraîche, and sugar together until smooth.
- Assemble the Roulade: Spread the mascarpone cream over the cooled meringue, leaving a ½ inch (1cm) border. Top with the chilled lemon curd, spreading it evenly. Using the parchment paper, roll up the meringue tightly to form a log. Don’t worry if it cracks – this is normal!
Recipe Tips:
- Use Room Temperature Ingredients: Make sure your eggs, butter, and other ingredients are at room temperature. This helps everything mix smoothly and creates a better texture.
- Whisk Egg Whites to Stiff Peaks: When making meringue, whisk the egg whites until stiff peaks form. This will give your roulade a fluffy, light texture. Be patient—this step is key for a perfect meringue!
- Add Sugar Slowly to Egg Whites: Add the sugar gradually to the egg whites while whisking. This helps create a stable, glossy meringue that holds its shape.
- Cool the Meringue Before Rolling: Allow the baked meringue to cool completely before adding the filling and rolling. Rolling too soon can make it fall apart.
- Chill the Lemon Curd: Make sure the lemon curd is fully chilled before spreading it on the meringue. This prevents the filling from soaking into the meringue, keeping it light and fluffy.
How To Store Leftovers?
- Refrigerate: Let the roulade cool to room temperature. Then, wrap it tightly or place it in an airtight container. Store in the fridge for 2-3 days.
- Freeze: Wrap the roulade in clingfilm and foil, then freeze for up to 1 month. To serve, thaw in the fridge for several hours before enjoying.
Nutrition Facts:
Serving Size: 1 slice ( 1/8 of the roulade)
- Calories: 351 kcal
- Total Fat: 16.5 g
- Saturated Fat: 9.7 g
- Cholesterol: Not specified
- Sodium: 0.18 g
- Potassium: Not specified
- Total Carbohydrate: 49.5 g
- Dietary Fiber: Not specified
- Sugars: 44.8 g
- Protein: 3.2 g
Try More Nigella Lawson Recipes:
Nigella Meringue Roulade Recipe
Description
This delicious Lemon Meringue Roulade is a quick and simple dessert that’s sure to impress. With a creamy mascarpone filling and tangy lemon curd wrapped in a light, airy meringue, it’s perfect for any occasion. You can easily adapt this recipe with common ingredients, and its beautiful, layered look makes it a showstopper!
Ingredients
For the Lemon Curd:
For the Meringue:
For the Mascarpone Cream:
Instructions
- Make the Lemon Curd: In a medium saucepan, lightly whisk the eggs. Add the lemon zest, juice, sugar, butter, and cornflour. Place over medium heat and whisk continuously for 7-8 minutes until the mixture thickens. Lower the heat and simmer gently for 1 minute. Remove from heat and let cool. Cover with clingfilm, pressing it over the surface, and refrigerate until chilled.
- Make the Meringue: Preheat the oven to 190°C (375°F). In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, whisking until stiff peaks form. Spread the meringue mixture evenly onto a prepared baking tray lined with parchment paper. Bake for 20 minutes. Let it cool before turning it out onto a piece of parchment paper, larger than the roulade. Gently remove the lining paper.
- Make the Mascarpone Cream: Whisk the mascarpone cheese, crème fraîche, and sugar together until smooth.
- Assemble the Roulade: Spread the mascarpone cream over the cooled meringue, leaving a ½ inch (1cm) border. Top with the chilled lemon curd, spreading it evenly. Using the parchment paper, roll up the meringue tightly to form a log. Don’t worry if it cracks – this is normal!
Notes
- Use Room Temperature Ingredients: Make sure your eggs, butter, and other ingredients are at room temperature. This helps everything mix smoothly and creates a better texture.
- Whisk Egg Whites to Stiff Peaks: When making meringue, whisk the egg whites until stiff peaks form. This will give your roulade a fluffy, light texture. Be patient—this step is key for a perfect meringue!
- Add Sugar Slowly to Egg Whites: Add the sugar gradually to the egg whites while whisking. This helps create a stable, glossy meringue that holds its shape.
- Cool the Meringue Before Rolling: Allow the baked meringue to cool completely before adding the filling and rolling. Rolling too soon can make it fall apart.
- Chill the Lemon Curd: Make sure the lemon curd is fully chilled before spreading it on the meringue. This prevents the filling from soaking into the meringue, keeping it light and fluffy.
Nigella Meringue Roulade Recipe