James Martin Lemon Curd Roulade

There’s something unapologetically joyful about a roulade. Maybe it’s the drama of rolling up a fluffy meringue like a cake burrito. Or maybe it’s just that perfect contrast — soft marshmallowy middle, crisp edges, silky cream, and that zingy lemon curd that tastes like sunshine in a spoon.

This James Martin Lemon Curd Roulade reminds me of the sort of dessert you’d find nestled between pots of clotted cream and Earl Grey on a springtime tea table. The first time I made it, it cracked in three places, the almonds went rogue, and I still nearly cried with joy at the first bite. It’s a little rustic, wildly beautiful, and ridiculously good.

Why You’ll Love It

• It’s a show-off dessert — the kind that makes people say, “Wait… you made that?”
• Lemon curd = sunshine in a jar. Tart, rich, and absolutely divine.
• The meringue is magic — crisp shell, marshmallow inside, just how it should be.
• It’s gluten-free, naturally (no flour in the sponge!).
• You can make the curd ahead, which is brilliant for busy weekends or dinner parties.
• It looks fancier than it is. Honestly. You’ll feel like a baking wizard.

Ingredients

For the Lemon Curd:

• 6 egg yolks
• ¾ cup sugar
• 100g unsalted butter
• ½ cup fresh lemon juice
• 1 tbsp lemon zest

For the Whipped Cream:

• 300ml thickened cream
• 1 tbsp icing sugar

For the Meringue:

• 6 egg whites (room temperature)
• ¾ cup caster sugar
• 1 tsp white vinegar or lemon juice
• 1 tsp cornflour
• 1 cup flaked almonds
• Edible flowers (optional but gorgeous)

How to Make It

Start with the lemon curd:

Whisk the egg yolks, sugar, and lemon zest in a bowl until pale and smooth — no need for foam, just creamy yellow sunshine. Melt the butter and lemon juice together in a saucepan, then slowly add the egg mixture, stirring gently over low heat until it thickens to a custard. Don’t rush it. Chill it once it’s cool.

Whip the cream (but not too much!):

Whip the cream and icing sugar until it holds soft peaks. Not stiff like concrete — soft, glossy, cloud-like. Pop it in the fridge until needed.

Make that glossy meringue:

Preheat your oven to 180°C. Line a 23 x 33 cm tray with parchment and grease it. Beat the egg whites until foamy, then slowly add sugar, one spoon at a time. Keep whipping until stiff and shiny. Mix vinegar and cornflour together, then fold it into the meringue with a spatula.

Spread and sprinkle:

Spread your meringue evenly into the tin — don’t fuss too much. Sprinkle a generous layer of flaked almonds over the top. Bake at 180°C for 8 minutes, then drop the temp to 140°C and bake for another 20 minutes until it’s set but still springy.

Flip and cool (gently does it):

Turn the cooked meringue out onto a fresh piece of parchment. Peel off the backing and let it cool for 10 minutes. It’s delicate — treat it like an overdramatic celebrity.

Fill it with love:

Spoon over the lemon curd, then slather on the whipped cream (save a bit for the top!). Use a palette knife and don’t worry about perfect swirls. This is joyful food, not fine art.

Roll and reveal:

Score the meringue about 5cm in from one end, then roll it up gently, using the paper to guide it. If it cracks? Welcome to the club — that’s part of its charm. Serve topped with a bit more cream, a dollop of curd, and a scattering of edible flowers if you’re feeling whimsical.

Common Mistakes and How to Dodge Them

Why did my meringue crack when I rolled it?
It’s normal. If it’s overbaked or too cool, it’ll crack more. But honestly, a cracked roulade still tastes like heaven.

How do I know my meringue is done baking?
It should be firm to the touch but still a bit bouncy. If it’s too soft, it won’t roll; too hard and it’s meringue bark.

My lemon curd tastes eggy. What happened?
You likely cooked it too hot or too fast. Low and slow wins the race with curd — patience really pays off.

Storage and Reheating

Fridge:
Wrap leftovers in cling film and store in the fridge for up to 3 days. Best eaten within 24 hours though — meringue gets moody.

Freezer:
You can freeze the roulade, unfilled, for up to 2 months. Assemble with cream and curd after defrosting.

Reheat (if you must):
This one’s really best cold or room temp. But if you want to warm it, do it in the oven at 150°C for just 10 minutes — without the cream!

Frequently Asked Questions

Do I roll from the long side or the short?
Short side. Always. Otherwise, you’ll end up with a roulade the size of a small sleeping bag.

Can I use store-bought lemon curd?
Of course. But homemade curd really is next-level. It’s silkier, zingier, and doesn’t have that weird jarred taste.

Help! My meringue weeps.
If the sugar isn’t fully dissolved or the meringue’s overbaked, it can sweat a bit. It’s fine — just blot gently with paper towel and carry on.

Nutrition Facts (Per Serving)

• Calories: 299
• Total Fat: 8.2g
• Saturated Fat: 5g
• Carbohydrates: 53g
• Sugars: 51g
• Protein: 3.4g
• Sodium: 15mg

Try More James Martin Recipes:

• Lemon Chiffon Cake Uk Recipe
• James Martin Orange And Almond Cake
• James Martin Lemon Cheesecake