Zesty Lemon Curd Roulade Recipe: A Fluffy Sweet Sensation

Whipping up a delightful lemon curd roulade brings sunshine to any dessert table.

Delicate layers of soft sponge cake embrace tangy, creamy filling that dances across your palate.

Bright citrus notes promise a refreshing twist on classic Swiss roll techniques.

Elegant yet surprisingly simple, this dessert requires minimal ingredients but delivers maximum flavor.

Soft peaks of whipped cream add luxurious texture to each delicate slice.

Pastry chefs and home bakers alike will adore how effortlessly this recipe comes together.

Treat yourself to a slice of pure, zesty happiness that will leave everyone asking for seconds.

Why You’ll Crave James Martin Lemon Curd Roulade

• Craft Culinary Elegance: This roulade transforms simple ingredients into a stunning dessert that looks professionally made, impressing guests with minimal kitchen skills.
• Customize with Ease: Swap almonds for different nuts or add fresh berries to personalize the roulade, making it adaptable to personal tastes and seasonal ingredients.
• Texture Symphony: Experience a delightful contrast between the crisp meringue exterior, silky smooth lemon curd, and light whipped cream, creating a memorable mouthfeel.
• Celebration-Ready Treat: Perfect for special occasions like birthdays, afternoon teas, or summer gatherings, this dessert brings a touch of sophistication to any table.

Ingredients You’ll Need for James Martin Lemon Curd Roulade

• Eggs: Key protein base for creating the meringue structure of the roulade.
• Sugar: Essential for sweetening and stabilizing the meringue mixture.
• Lemon: Provides bright, tangy flavor for the curd and overall dessert.

• Cornflour, White Vinegar: Help stabilize the meringue and create a smooth, consistent texture.
• Almonds: Add a delightful crunch and nutty flavor to the roulade surface.

• Heavy Cream, Icing Sugar: Create a light, sweet, and smooth filling for the roulade.
• Lemon Curd: Offers a rich, zesty spread that complements the meringue base.

How to Make James Martin Lemon Curd Roulade

Step 1: Create Zesty Lemon Curd

Combine fresh lemon juice, zest, sugar, butter, and eggs in a saucepan. Whisk continuously over low heat until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool completely, stirring occasionally to prevent skin formation.

Step 2: Whip Creamy Topping

Beat heavy cream with powdered sugar until soft, billowy peaks form. Refrigerate to keep chilled and maintain its fluffy texture.

Step 3: Craft Meringue Base

Separate egg whites into a clean, dry bowl. Whip until they become glossy and form stiff, elegant peaks. Gradually sprinkle in fine sugar while continuing to beat. Gently fold in white vinegar and cornstarch to stabilize the meringue.

Step 4: Bake Delicate Meringue Shell

Spread the meringue mixture evenly on a parchment-lined baking sheet. Sprinkle sliced almonds across the surface. Bake initially at 350°F for 8 minutes, then reduce temperature to 285°F and continue baking for 20 minutes until lightly golden and crisp.

Step 5: Prepare Rolling Surface

Carefully invert the meringue onto a fresh piece of parchment paper. Allow to cool completely at room temperature, ensuring it doesn’t crack.

Step 6: Assemble Elegant Roulade

Spread a generous layer of cooled lemon curd across the meringue surface. Follow with the chilled whipped cream. Gently roll the meringue from one end to create a beautiful spiral. Transfer to a serving plate and dust with powdered sugar if desired.

Tips for Perfect James Martin Lemon Curd Roulade

• Whip Whites Perfectly: Use clean, dry bowl and beaters to ensure egg whites reach maximum volume without deflating.
• Achieve Smooth Curd: Stir constantly while cooking to prevent lumps and create silky, glossy lemon curd texture.
• Prevent Cracking: Roll meringue while still warm to avoid surface cracking and maintain flexible structure.
• Control Moisture: Pat almonds dry before sprinkling to prevent excess liquid interfering with meringue's crisp texture.
• Serve Chilled: Refrigerate roulade for at least an hour before serving to help filling set and enhance flavor melding.

Tasty Twists for James Martin Lemon Curd Roulade

• Gluten-Free Roulade: Replace cornflour with rice flour or gluten-free cornstarch for celiac or gluten-sensitive individuals.
• Dairy-Free Adaptation: Substitute whipped cream with coconut cream and use dairy-free margarine in lemon curd for lactose-intolerant people.
• Reduced Sugar Version: Use stevia or monk fruit sweetener instead of sugar, and replace icing sugar with a sugar-free alternative for diabetic-friendly option.
• Vegan Meringue Approach: Swap egg whites with aquafaba (chickpea liquid), use plant-based cream, and create egg-free lemon curd using silken tofu and lemon juice.

What Goes Well with James Martin Lemon Curd Roulade

• Zesty Wine Pairing: Select a crisp, slightly sweet Riesling to complement the tangy lemon curd and balance the creamy meringue's sweetness.
• Refreshing Beverage Match: Serve chilled elderflower cordial or sparkling lemonade to enhance the citrus notes and provide a light, refreshing contrast.
• Flavor-Boosting Side: Accompany the roulade with fresh berries like raspberries or strawberries to add a bright, fruity dimension and visual appeal.
• Textural Companion: Add a sprinkle of toasted almond slivers or candied lemon zest on the side to provide a delightful crunch and intensify the dessert's nutty undertones.

Storing James Martin Lemon Curd Roulade Made Simple

• Store the roulade wrapped tightly in plastic wrap or in an airtight container for up to 3 days. Keep in the coldest part of the refrigerator to maintain texture and freshness.
• Carefully wrap the entire roulade in multiple layers of plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut remaining portions into individual servings, wrap separately in plastic wrap, and store in the refrigerator. Consume within 2-3 days for best quality and taste.
• Gently warm at room temperature for 15-20 minutes before serving. Avoid microwave reheating to prevent cream and meringue from becoming soggy or losing delicate texture.

James Martin Lemon Curd Roulade Q&A

• What ingredients make the roulade special?

A light meringue base with almonds, filled with tangy lemon curd and whipped cream creates a delicate, elegant dessert with balanced sweet and tart flavors.

• Is this dessert difficult to make?

While it requires some technique like whipping egg whites and carefully rolling, the steps are straightforward and manageable for home bakers with basic skills.

• Can I substitute ingredients if I don't have exact items?

You can replace almonds with other nuts, use different citrus zest in the lemon curd, or swap cornflour with cream of tartar for similar texture and stability.

• What is the key to getting a perfect meringue texture?

Ensure egg whites are room temperature, use clean dry equipment, add sugar gradually, and avoid over-beating to maintain soft, glossy peaks that hold shape.

Lemon Curd Roulade Recipe

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4.5 from 17 reviews

• Total Time: 43 minutes
• Yield: 8 1x

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Description

Silky Swiss-style “Lemon Curd Roulade” promises a delightful Mediterranean-inspired dessert with tangy citrus notes. Delicate rolled sponge cake filled with zesty lemon curd invites you to savor a slice of pure culinary bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 egg whites (room temperature)
• 6 egg yolks
• 3/4 cup caster sugar
• 3/4 cup granulated sugar
• 1 cup flaked almonds

Cream and Butter:

• 300 milliliters (10.14 fluid ounces) thickened cream
• 100 grams (3.53 ounces) unsalted butter
• 1 tablespoon icing sugar

Flavor and Binding Ingredients:

• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon white vinegar
• 1 teaspoon cornflour
• Edible flowers (optional)

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Instructions

1. Prepare lemon curd by whisking ingredients over low heat until mixture thickens to a smooth, custard-like consistency. Transfer to refrigerator to cool completely.
2. Whip heavy cream with powdered sugar until soft peaks form, then refrigerate to maintain volume and texture.
3. Create meringue base by beating egg whites until they form stiff, glossy peaks. Gradually incorporate granulated sugar while continuing to whip.
4. Fold vinegar and cornstarch into meringue mixture, ensuring even distribution without deflating the mixture.
5. Spread meringue evenly on a parchment-lined baking sheet, creating a uniform rectangular shape. Sprinkle sliced almonds across the surface.
6. Bake initial stage at 180°C for 8 minutes to set structure, then reduce temperature to 140°C and continue baking for 20 minutes until meringue is crisp and golden.
7. Remove from oven and immediately invert meringue onto fresh parchment paper, allowing it to cool completely.
8. Once cooled, gently spread lemon curd across the meringue surface, followed by a layer of whipped cream.
9. Carefully roll the roulade from one long edge, using parchment paper to assist in creating a tight, even spiral.
10. Refrigerate for 30 minutes to set, then slice and garnish with additional almonds or fresh lemon zest before serving.

Notes

• Achieve ultra-smooth lemon curd by constant whisking and using low, gentle heat to prevent egg scrambling.
• Ensure egg whites are completely free from yolk traces for perfect meringue volume and stability during whipping.
• Keep meringue base crisp by cooling completely before adding fillings, preventing soggy texture and maintaining delicate crunch.
• Adapt recipe for gluten-free diets by verifying cornflour and using certified gluten-free ingredients, making it safe for sensitive individuals.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 32 g
• Sodium: 50 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 180 mg