James Martin Lemon Curd Roulade

James Martin’s Lemon Curd Roulade is a wonderful treat—light, sweet, and citrus-infused with a luscious marshmallow core, a crispy outside, and a finale of whipped cream and lemon curd, and takes just 1 hour to prepare!

Try More James Martin Recipes:

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

💗You’ll Love This Lemon Curd Roulade Recipe:

• Citrusy Delight: Tangy lemon curd and zest for a burst of flavor.
• Airy Perfection: Meringue’s crisp outside and soft inside.
• Creamy Luxe: Whipped cream adds richness.
• Elegant Presentation: Almonds and flowers for visual appeal.

❓ What Is James Martin’s Lemon Curd Roulade Recipe?

Lemon Curd Roulade by James Martin is a wonderful delicacy that combines light and fluffy meringue with luscious lemon curd and whipped cream to create a sweet, tangy, and visually appealing treat.

🍋 James Martin Lemon Curd Roulade Ingredients

Lemon Curd:

• 6 egg yolks
• 3/4 cup sugar
• 100 g unsalted butter
• 1/2 cup lemon juice
• 1 tbsp lemon zest

Whipped Cream:

• 300 ml thickened cream
• 1 tbsp icing sugar

Meringue:

• 6 egg whites at room temperature
• 3/4 cup caster sugar
• 1 tsp white vinegar or lemon juice
• 1 tsp cornflour
• 1 cup flaked almonds
• edible flowers to serve as optional

🥮 How To Make James Martin Lemon Curd Roulade

Lemon Curd:

1. Whisk the sugar, lemon zest, and egg yolks in a large bowl with an electric hand mixer until pale and smooth, but not foamy.
2. Put the butter and lemon juice in a ceramic deep dish pan or a saucepan and melt over low heat. Use a spatula to mix everything fully.
3. Toss in the sugar and egg yolks, then use a spatula to stir continuously for 7 to 10 minutes, or until the mixture thickens and turns a dark yellow. Let cool to room temperature on a side.

Whipped Cream:

1. Whisk the cream and icing sugar together in a stand mixer on medium speed for 3 to 4 minutes, or until it thickens. Keep in the fridge until you’re ready to use.

Meringue:

1. Bring the oven temperature up to 180 degrees Celsius.
2. Prepare a 23 x 33 cm baking tin by lightly greasing it with olive oil and lining it with baking paper. This prevents baking paper from sticking to the tin.
3. Whip the egg whites until they stiffen, using a stand mixer set to high speed.
4. Add the sugar in tablespoons, one at a time, at one-minute intervals, after the egg whites have stiffened. Whip the egg whites until they reach a stiff, glossy peak.
5. Combine the white vinegar or lemon juice and cornflour in a small bowl to make a slurry. Incorporate the slurry into the meringue using a spatula.
6. Transfer the meringue mixture to the pre-lined baking tray using a spatula. Make sure the meringue is distributed evenly. Top with a generous amount of flaked almonds.
7. Bake for 8 minutes, then reduce the temperature to 140 degrees Celsius and continue bake for another 20 minutes, or until the meringue becomes rigid to the touch and exhibits a slight spring.
8. Reshape the meringue onto a sheet of sterile baking paper after removing it from the oven.
9. Carefully take the meringue out of the pin and peel off the baking paper. Let it sit for 10 minutes to cool.
10. After the meringue has cooled, put 4 or 5 tablespoons of lemon curd on top and then evenly distribute whipped cream using a palette knife.
11. Set aside a quarter of the whipped cream for topping. Lemon curd can be refrigerated for 4 weeks in a sanitized airtight jar.
12. To make it easier to fold and roll the roulade, score the meringue slightly at 5 cm from the edge. Roll the roulade tightly using the baking paper as a guide.
13. Scoop some lemon curd and whipped cream over top then garnish with edible flowers.

💭 Recipe Tips

• Precise Meringue: Whip egg whites until stiff peaks form for a light and airy meringue.
• Gentle Rolling: Roll the roulade carefully with the help of baking paper for a neat and intact presentation.
• Even Almond Distribution: Ensure an even spread of flaked almonds on the meringue for consistent texture and flavor.

🍨 What Goes Well With Lemon Curd Roulade?

Indulge in a delightful combination of lemon curd roulade, tangy lemon zest, juicy coulis, sumptuous whipped cream, juicy berries, a scoop of vanilla ice cream, and a sprinkle of almond flakes.

🎚 How To Store Leftovers Lemon Curd Roulade?

• In The Fridge: Refrigerated leftover lemon curd roulade for 2 to 3 days in a sealed container or wrapped in plastic.
• In The Freezer: Leftover lemon curd roulade can be frozen for up to 2 months if wrapped tightly in foil. Refrigerate overnight until ready to serve.

🥵 How To Reheat Leftovers Lemon Curd Roulade? 

• Oven: Set the oven temperature to a low 300 degrees F then throw lemon curd roulade in a baking dish and heat for 10 to 15 minutes.
• Microwave: Place lemon curd roulade on a microwave-safe plate and heat for 20 to 30 seconds at a time over medium heat until warmed.

FAQs

Try More James Martin Recipes:

• James Martin Sherry Trifle
• James Martin Pineapple Upside Down Cake
• James Martin Blueberry Muffins

James Martin Lemon Curd Roulade Nutrition Facts

Amount Per Serving

• Calories 299
• Total Fat 8.2g
• Saturated Fat 5g
• Trans Fat 0g
• Sodium 15mg
• Total Carbohydrates 53g
• Dietary Fiber 0g
• Sugars 51g
• Protein 3.4g