Meringue Roulade with Lemon Curd

Meringue Roulade with Lemon Curd

A dessert that lends itself to a beautiful presentation, this Meringue Roulade with Lemon Curd contains only six ingredients and is delightfully simple to make.

5.0 from 1 reviews
Meringue Roulade with Lemon Curd
Makes 8 to 10 servings
  • 4 egg whites
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) jar lemon curd
  • Garnish: confectioners’ sugar
  1. Preheat oven to 325°. Line a 13x9-inch baking pan with parchment paper. Spray parchment with baking spray with flour.
  2. In a large bowl, beat egg whites with a mixer at high speed until foamy.
  3. In a small bowl, sift together granulated sugar and cornstarch.
  4. With mixer running, gradually add sugar mixture to egg white mixture, beating at high speed until stiff peaks form. Stir in vanilla extract. Spread mixture into prepared pan.
  5. Bake until meringue is lightly browned and firm to the touch, about 30 minutes. Let cool in pan completely.
  6. Run a knife around edges of pan to release sides of meringue. Invert meringue onto a clean piece of parchment paper. Gently peel parchment off meringue. Spread lemon curd over meringue, leaving a 1-inch border on all sides. Using parchment to assist, gently roll up meringue, starting with 1 long side, into a log.
  7. Remove parchment and transfer meringue to a serving platter. Using a serrated knife, cut 1 inch off each end of meringue; discard scraps. Garnish with confectioners’ sugar before serving, if desired.

For more delicious French-inspired recipes, see “Ethereal French Meringues” on page 111 of the May/June 2018 issue

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  1. This is a great recipe.. not nearly as daunting as I thought. I made my own curd as I thought the jarred curd would be too runny.


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