Search

Lemon meringue roulade

(158 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Lemon meringue roulade
Lemon meringue roulade
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This lemon meringue roulade recipe is a doddle. Roulades have a reputation for being tricky to make, but with the right size tin, a bit of patience and a steady hand for rolling! Sticky, sweet and full of zesty flavours, this pud is perfect for rounding off a big family dinner or your next Sunday roast, and best of all, you'll already have most of the ingredients to make it in your store cupboard. This recipe serves 6-8 people and will take around 1hr and 30 mins to make. A portion of this light and lemony dessert works out at only 305 calories per serving - ideal if you're trying to be good but don't want to miss out on your favourite treat.

Ingredients

For the meringue:
  • 5 medium egg whites
  • 150g caster sugar
  • 1 level tbsp cornflour
  • Icing sugar, for dusting

For the filling:
  • 1/2-3/4 x 325g jar lemon curd
  • 300ml carton whipping cream
  • 2 level tbsp icing sugar

You will need:
  • 33 x 21cm (13 x 81/2in) Swiss roll tin, lined with baking parchment

Use a good-quality lemon curd for a fresh zesty flavour.

Method

  1. Set the oven to 150C/300F/Gas mark 2. To make the meringue, whisk the egg whites until stiff. Add 1tbsp caster sugar, and whisk again to form stiff, but soft peaks. Add half the remaining sugar and whisk until stiff and shiny. Quickly whisk in the rest of the sugar and the cornflour. Spoon the mixture into the tin and level the surface.
  2. Bake the meringue for 45 mins in the centre of the oven until its just firm to the touch. Cool, uncovered, for at least 1 hour.
  3. Turn the meringue out on to a sheet of baking parchment, dusted with icing sugar and peel away the lining paper. Spread over the lemon curd. Whip the cream with the icing sugar until it forms soft peaks and spread over the lemon curd.
  4. Roll up the meringue, from one of the short sides, using the paper to help roll it up. Transfer to a serving plate and keep chilled until ready to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 305(kcal)
  • Fat 16.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(158 ratings)

Your comments

comments powered by Disqus

FREE Newsletter