Lemon Meringue Roulade!
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A crunchy, chewy, soft lemon meringue filled with freshly whipped cream, lemon curd, passion fruit, and some freeze dried raspberries to decorate. A delicious lemon meringue roulade!
Summer means meringue
So last year I posted my recipe for a Spring Pavlova and it was such a big hit. The mix of soft homemade meringue topped with silky fresh cream, lemon curd and passion fruit was just the dreamiest combination. Honestly, I adore it.
There is something about summer that just screams meringue to me. It’s light, it’s airy, and it feels fancy without actually being complicated. Plus, like my Christmas Pavlova Wreath, it can look incredibly impressive on the dinner table with very little effort.
I love pavlovas and meringues in general because they are just SO delicious and surprisingly easy to make. They always feel like a proper dessert, the kind that makes people go “oh wow” when you bring it out. And yet, they’re mostly just egg whites and sugar doing their thing.
Meringue versatility
I always ask for suggestions of what recipes you would like to see on my blog, and one that has come in time and time again is a meringue roulade. Honestly, I wasn’t sure at first if I would attempt it. It felt slightly more technical than my usual pavlovas.
But once I actually ate a slice of one, I knew I had to make my own version. I didn’t think meringue could be that versatile, but changing it into a roulade completely transforms it. The thin layer makes the texture totally different.
It’s chewy in places, soft in others, with creamy lemon flavours running through every bite. The balance of crisp exterior and marshmallow-like centre is just heavenly. It’s one of those desserts that disappears very quickly.
Cracks add character
I was a little alarmed when testing this recipe because the meringue ballooned quite a lot during baking. I had researched the tin size carefully and thankfully it was correct, but it definitely rises more than you expect. Don’t worry though, it shrinks back down as it cools.
The meringue will naturally crack when you roll it, and honestly that’s part of the charm. It’s not meant to look perfectly polished and smooth. Those cracks show off the soft interior and make it look rustic and inviting.
Rolling it confidently really helps. I turn mine out onto fresh parchment to prevent sticking, peel away the original paper gently, and then roll from the long side without hesitating. A little icing sugar dusted over the top and some freeze dried raspberries make it look intentionally beautiful.
Filling flavours
Filling this roulade with Homemade Lemon Curd, passion fruit and freshly whipped cream is just dreamy. The lemon gives that sharp citrus hit, the passion fruit adds freshness and a slight tang, and the cream brings everything together. It’s sweet, tart and creamy all at once.
You can absolutely adapt the filling to suit your taste. Fresh raspberries inside would be gorgeous, or even a swirl of raspberry coulis for extra colour. It’s such an adaptable dessert that you can really make it your own.
The contrast between the chewy meringue and the soft, creamy centre is what makes this so moreish. Every bite has a little bit of everything. Honestly, it’s very hard to stop at one slice.
Tips & tricks
- I used my Homemade Lemon Curd when I used this recipe, and used about 300g of the curd.
- I used the Passion Fruit as I LOVE it combined with Lemon, and then them combined with cream and meringue – you can of course use whatever you like!
- The Icing Sugar in the Cream, and the Lemon Zest in the pavlova are optional, but I like my desserts sweet.
- This will last for two-three days once made, in the fridge. The longer you keep it, the softer it will get!
Lemon Meringue Roulade!
Ingredients
The Meringue
- 5 large egg whites (or 6 medium)
- 300 g caster sugar
- Zest of half a lemon
The Filling
- 300 ml double cream
- 2 tbsp icing sugar
- 3 passion fruit
- 100-200 g lemon curd
- freeze dried raspberries
Instructions
- Preheat your oven to 200ºc/180ºc fan. Line a Swiss Roll tin with parchment paper – Mine was about 23cmx33cm.
- In a bowl, whisk the egg whites to form stiff peaks (I do this in my stand mixer)
- Start adding the sugar 1tsp at a time.
- Once all of the sugar is incorporated it should be glossy, add in the lemon zest and keep whisking for a couple of minutes.
- Spread the mixture onto the parchment within the swiss roll tin so that its as even and flat as you can get it
- Bake the meringue in the oven for 10 minutes
- Lower the temperature of the oven to 180ºc/160ºc fan and bake for another 20 minutes.
- Leave the meringue to cool in the tin for about 15 minutes, and then turn it out onto a fresh bit of parchment (top of the meringue will be the side on the new parchment paper) and peel off the old bit of parchment and leave it to cool fully.
- Whip together the cream and icing sugar until thick and whipped well.
- Spoon the insides of the passion fruit into a bowl, slice any fruit you want to use, and loosen your lemon curd by stirring so its spreadable.
- Once the meringue is cool, spread the lemon curd over the meringue leaving an inch border of filling free meringue.
- On top of the lemon curd, spoon and spread 2 of the the passion fruit over the lemon curd. Finally, spread the cream over the mixture
- From one long side, to the other, roll the meringue carefully so it forms the roulade.
- The meringue will naturally crack slightly, as its meringue. Sprinkle on some spare icing sugar, and sprinkle over some freeze dried raspberries, and any spare passion fruit.
Notes
- I used my Homemade Lemon Curd when I used this recipe, and used about 300g of the curd.
- I used the Passion Fruit as I LOVE it combined with Lemon, and then them combined with cream and meringue – you can of course use whatever you like!
- The Icing Sugar in the Cream, and the Lemon Zest in the pavlova are optional, but I like my desserts sweet.
- This will last for two-three days once made, in the fridge. The longer you keep it, the softer it will get!
I’ve made this recipe twice, both times I’ve filled it with lemon, curd double cream and blueberry sauce/drizzle. Absolutely delicious. Even sprinkled some pistachios on the top and it goes lovely along side some ice cream.
Hi, would it work if i added a little bit of white chocolate into the cream mixture for the inside? Thank you!
Hi Jane! If I make this in the morning and store it in the fridge ready to serve in the evening, will this start to affect the crisp texture of the meringue? I’m trying to think of the best way to make ahead. x
This should be fine! x
Why doesn’t it have cornflour or vinegar in the meringue?
Hiya! This is because it is a roulade. Hope this helps! x
Hi Jane
I LOVED this recipe!
Can you please post a similar one with different flavour combinations!
Hi Jane, this recipe looks lovely. Can you make up the meringue and leave it in the tray for a day or two then make it up as a roulade just before serving?
Hi Jane,
Just wondering if this can be pre-made and frozen and if so how long for?
Thank you!
Yeah I’m sure it can be – I have never frozen it myself but after a google it says it freezes well. And I usually say 3 months if stored well x
Hi Jane! I made this the other day however my meringue deflated once rolled and was very chewy. It still tasted delicious but any pointers as to what I may have done wrong so I can avoid it next time ? Thank you millions ! X
Hey!! So deflated/chewy meringues can happen for a few reasons – such as adding the sugar too quickly, too much air in the eggs whites in the beginning, the oven temp being too low (ovens can vary so much compared to what you think you’ve set it too) and so on! It may be worth making sure that your bowl/whisk is spotlessly clean before using – and then whipping the egg whites JUST to stiff peaks, and then adding in the sugar 1tsp at a time on a slightly lower speed? xx
Hi Jane! Making this today, how long will it last and where/how is best to store it?
Typically it lasts 2-3 days in the fridge, but it will get softer the longer its kept ?