×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Lemon Curd Roulade | DonalSkehan.com
  • desserts-baking

Lemon Curd Roulade

May 23

A tart lemon curd roulade that is both lip puckering and lucious. A twirl of softly whipped cream, vivid lemon curd and a roll of marshmallow meringue. If you are a novice baker it might seem a little daunting but it’s surprisingly easy. I haven’t made one in a while and I was reminded of just how satisfying it is to roll the snug little roulade. An ideal Sunday dessert for a crowd!

  • time 80mins
  • serves Serves 8
Method
  1. For the lemon curd, place 75ml water, the sugar and cornflour in a large saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt. Place over a medium heat and keep stirring until the mixture comes to a gentle simmer for 3 minutes or until thickened and it coats the back of a spoon. Stir in the lemon zest and butter and whisk until the butter has melted, then remove the pan from the heat and allow to cool completely. Any excess lemon curd can be stored in a jar in the fridge for up to 10 days.
  2. For the roulade, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  3. Grease and line a 20 x 30cm (8 x 12 inches) swiss roll or shallow baking tin with parchment paper and a little oil. Brush with a little more oil once the parchment paper lines the tin.
  4. In the bowl of a stand mixer, whisk together the egg whites and caster sugar on high speed for 10 minutes until a stiff white meringue forms.
  5. Using a rubber spatula, transfer all the meringue mixture to the prepared tin and spread out across it evenly. Sprinkle with flaked almonds and bake in the middle of the oven for 10 minutes before reducing the temperature to 140˚C/120°C fan/280°F/gas mark 1. Bake for a further 20 minutes.
  6. Once cooked and while still hot, carefully transfer the meringue, almond side down to a sheet of baking parchment dusted with icing sugar. Peel away the top layer of baking parchment and allow to cool to room temperature.
  7. Fold through 4 tablespoons of the cooled lemon curd through whipped cream. Spread the meringue evenly with 4-5 tablespoons of the lemon curd and then top with the lemony whipped cream.
  8. Using the parchment paper to help you, gently roll the meringue tightly along one of the long sides to create the roulade.
  9. Transfer to a serving plate with the seam underneath. Garnish with a dusting of icing sugar and mint leaves.

Rate this recipe

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Ingredients

For the lemon curd:

10.5oz caster sugar

2 tbsp cornflour (corn starch)

4fl oz lemon juice (about 2–3 lemons)

4 large free-range egg yolks

A pinch of salt

Finely grated zest of 2 lemons

2.6 oz butter

 

For the roulade:

Neutral flavoured oil, for brushing

4 large egg whites

8oz caster sugar

Handful of flaked almonds

Icing sugar, for dusting

8fl oz double cream, whipped

Mint leaves, to garnish

For the lemon curd:

300g caster sugar

2 tbsp cornflour (corn starch)

120ml lemon juice (about 2–3 lemons)

4 large free-range egg yolks

A pinch of salt

Finely grated zest of 2 lemons

75g butter

 

For the roulade:

Neutral flavoured oil, for brushing

4 large egg whites

225g caster sugar

50g flaked almonds

Icing sugar, for dusting

250ml double cream, whipped

Mint leaves, to garnish

You'll Need

Large saucepan

20 x 30cm (8 x 12 inches) swiss roll or shallow baking tin

Baking parchment

Rubber spatula

 

0
(0)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan