This delicious Lemon Curd Roulade by James Martin is a quick and easy dessert that combines light, crispy meringue with creamy lemon curd and whipped cream. The caramel drizzle adds the perfect touch of sweetness, making it an irresistible treat for any occasion.
Ingredients Needed
- 5 free-range egg whites
- 275g (1 3/4 cups) caster sugar, plus extra for dusting
- 50g (1/2 cup) flaked almonds
For The Filling:
- 600ml (2 1/2 cups) double cream
- 150g (2/3 cup) lemon curd
To Decorate:
- Caramel
How To Make Lemon Curd Roulade
- Preheat the oven and prepare the tin: Preheat the oven to 180°C (350°F) and line a 23 x 33 cm (9 x 13-inch) Swiss roll tin with baking parchment.
- Whisk the egg whites: In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time, whisking until the mixture is very stiff, and glossy, and all the sugar has been added.
- Bake the meringue: Spoon the mixture into the prepared tin and smooth the surface. Sprinkle the flaked almonds over the top. Place the tin in the preheated oven and bake for 10 minutes or until golden brown. Lower the temperature to 160°C (320°F) and bake for a further 10 minutes, or until crisp.
- Cool the meringue: Remove from the oven and turn the meringue out, almond-side down, onto a clean tea towel sprinkled with caster sugar. Carefully remove the baking parchment from the base of the meringue and let it cool completely.
- Prepare the filling: Lightly whip the double cream in a bowl while the meringue cools.
- Assemble the roulade: Once the meringue has cooled, spread the whipped cream evenly over the meringue and spoon the lemon curd on top. Starting from one long edge, roll up the meringue using the parchment paper to help.
- Decorate and serve: Drizzle with caramel before serving.
Recipe Tips
- Whisk the egg whites properly – Ensure the egg whites are whisked to stiff peaks before adding the sugar. This will give the meringue its light and airy texture.
- Add sugar slowly – Add the sugar a little at a time while whisking. This helps the sugar dissolve properly, giving the meringue its glossy, smooth finish.
- Cool the meringue carefully – Let the meringue cool on a tea towel dusted with caster sugar to prevent it from sticking. This also helps keep it intact when rolling.
- Use a light hand when spreading the cream – Spread the whipped cream evenly over the meringue without pressing too hard, so the meringue stays light and doesn’t tear.
- Roll gently – Roll the meringue slowly from the long edge using the parchment paper to help, making sure not to squish it, so it holds its shape.
How To Store Leftovers?
Let the leftover roulade cool completely to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 slice)
- Calories: 299
- Total Fat: 8.2g
- Saturated Fat: 5g
- Sodium: 15mg
- Total Carbohydrates: 53g
- Dietary Fiber: 0g
- Sugars: 51g
- Protein: 3.4g
Try More James Martin Recipes:
- James Martin Cabbage Butter
- James Martin Hasselback Potatoes
- James Martin Steak and Kidney Pudding
- James Martin Slow Roast Shoulder Of Pork
James Martin Lemon Curd Roulade
Description
This delicious Lemon Curd Roulade by James Martin is a quick and easy dessert that combines light, crispy meringue with creamy lemon curd and whipped cream. The caramel drizzle adds the perfect touch of sweetness, making it an irresistible treat for any occasion.
Ingredients
For The Filling:
To Decorate:
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 180°C (350°F) and line a 23 x 33 cm (9 x 13-inch) Swiss roll tin with baking parchment.
- Whisk the egg whites: In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time, whisking until the mixture is very stiff, and glossy, and all the sugar has been added.
- Bake the meringue: Spoon the mixture into the prepared tin and smooth the surface. Sprinkle the flaked almonds over the top. Place the tin in the preheated oven and bake for 10 minutes or until golden brown. Lower the temperature to 160°C (320°F) and bake for a further 10 minutes, or until crisp.
- Cool the meringue: Remove from the oven and turn the meringue out, almond-side down, onto a clean tea towel sprinkled with caster sugar. Carefully remove the baking parchment from the base of the meringue and let it cool completely.
- Prepare the filling: Lightly whip the double cream in a bowl while the meringue cools.
- Assemble the roulade: Once the meringue has cooled, spread the whipped cream evenly over the meringue and spoon the lemon curd on top. Starting from one long edge, roll up the meringue using the parchment paper to help.
- Decorate and serve: Drizzle with caramel before serving.
Notes
- Whisk the egg whites properly – Ensure the egg whites are whisked to stiff peaks before adding the sugar. This will give the meringue its light and airy texture.
- Add sugar slowly – Add the sugar a little at a time while whisking. This helps the sugar dissolve properly, giving the meringue its glossy, smooth finish.
- Cool the meringue carefully – Let the meringue cool on a tea towel dusted with caster sugar to prevent it from sticking. This also helps keep it intact when rolling.
- Use a light hand when spreading the cream – Spread the whipped cream evenly over the meringue without pressing too hard, so the meringue stays light and doesn’t tear.
- Roll gently – Roll the meringue slowly from the long edge using the parchment paper to help, making sure not to squish it, so it holds its shape.
James Martin Lemon Curd Roulade