Lemon Meringue Roulade – a delicious recipe with egg whites, sugar, cornstarch, whipping cream, lemon curd, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
2
Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
3
Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
4
Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
5
Whip cream until it holds it shape well, then fold in curd.
6
Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
7
Served sliced with a dusting of sugar.
574
kcal
Calories
38
g
Fat
43
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 egg whites, 5 ounces superfine sugar, 1 teaspoon cornstarch, 10 ounces whipping cream, and more.
Yes, Lemon Meringue Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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