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.
Ingredients
Scale
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)
Instructions
- Prepare lemon curd by whisking ingredients over low heat until mixture thickens to a smooth, custard-like consistency. Transfer to refrigerator to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form, then refrigerate to maintain volume and texture.
- Create meringue base by beating egg whites until they form stiff, glossy peaks. Gradually incorporate granulated sugar while continuing to whip.
- Fold vinegar and cornstarch into meringue mixture, ensuring even distribution without deflating the mixture.
- Spread meringue evenly on a parchment-lined baking sheet, creating a uniform rectangular shape. Sprinkle sliced almonds across the surface.
- 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.
- Remove from oven and immediately invert meringue onto fresh parchment paper, allowing it to cool completely.
- Once cooled, gently spread lemon curd across the meringue surface, followed by a layer of whipped cream.
- Carefully roll the roulade from one long edge, using parchment paper to assist in creating a tight, even spiral.
- 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