Lemon Meringue Roulade
This Lemon Meringue Roulade is a dreamy lemon meringue roll cake, combining soft sponge, zesty lemon curd, and a toasted meringue topping. Light, tangy, and beautifully swirled — it’s a showstopping dessert for any celebration.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
For the Lemon Curd:
- 3 egg yolks
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 4 tablespoons unsalted butter
For the Meringue:
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- Pinch of salt
Optional:
- Powdered sugar for dusting
- Lemon zest or slices for garnish
Instructions
- Make the Lemon Curd: In a saucepan, whisk yolks, sugar, lemon juice, and zest. Cook on medium-low, stirring, until thick. Remove from heat, stir in butter, and chill.
- Bake the Sponge: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Fold in flour, baking powder, and salt. Spread in a parchment-lined 10×15 inch pan. Bake 10–12 mins.
- Roll the Cake: While warm, invert sponge onto a clean towel dusted with powdered sugar. Peel parchment, roll gently with towel, and cool completely.
- Make the Meringue: Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and whip to stiff, glossy peaks.
- Assemble: Unroll cake, spread lemon curd evenly, then roll it up again.
- Frost and Torch: Spread meringue over the rolled cake. Use a spatula to create peaks, then torch until golden.
- Chill & Serve: Let set for 1 hour before slicing and serving.
Notes
- Roll sponge while warm to avoid cracking.
- Make curd a day ahead for easier assembly.
- Use a hot knife to slice cleanly through the meringue.
Find it online: https://dishmio.com/lemon-meringue-roulade/