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Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade; light, luscious, sweet and sharp

My best friend loves lemon, particularly lemon curd. For our pre-Christmas get-together I decided to make a dessert with some lemon curd; something a bit sharp and zingy to liven up the taste buds when all around is super-stodgy, rich and spicy. I decided on roulade as, though it’s filled with cream, the sweet meringue is light and fluffy inside and the perfect foil to the tart lemon and raspberries. I was incredibly pleased with how this turned out – it’s easily as good as any luxury dessert you’d get at a supermarket – it’d be a brilliant centrepiece pud for a New Year’s celebration.

If you wanted, you could use ready made lemon curd, but make sure it’s the best quality you can afford, made with real lemons, eggs and butter and not full of additives and setting agents. However, making the curd is actually quite simple, gives you a great sense of satisfaction, and there’s plenty left over for toast (or give it as a gift in a pretty jar).

Lemon Curd and Raspberry Roulade

For the lemon curd: (I followed a Nigel Slater recipe)

  • 4 lemons, preferably unwaxed
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 yolk (save the spare white for your meringue)

In a heat proof bowl, over a pan of simmering water (don’t let the bowl touch the water) combine the finely grated zest and juice of the lemons with the sugar and butter, stirring until everything has melted.

Give the eggs and extra yolk a little whisk to mix, then add to the lemon mixture. Mix with a wooden spoon or whisk frequently until the mixture thickens. It’ll feel heavier and be the consistency of custard. Remove from the heat and allow to cool for several hours or overnight (if you’re planning on giving some as gifts then put it in sterilised jam jars at this stage, whilst it’s still hot –  you’ll get a couple of small jars worth with enough left over to make the roulade)

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp corn flour
  • 1 tsp cider/white wine vinegar
  • a little icing sugar for dusting

Heat the oven to 150C and grease and line a Swiss roll tin or high sided baking sheet (approx 23 x 33cm) with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.

For the filling:

  • Approx 200ml lemon curd
  • 300ml double cream
  • 1 tbsp icing sugar, sifted
  • 150g raspberries

In a large bowl, whip the cream with the icing sugar until thick – it should cling to the whisk but drop off easily if the whisk is tapped on the side of the bowl. It’s easy to over-whisk cream if you do it with an electric whisk or stand mixer so keep a close eye on it if you use a machine. It doesn’t take long to do with a balloon whisk and a few minutes whisking shouldn’t be too much work for most people. Once it’s the desired consistency, add six tablespoons of the lemon curd and mix well.

Use a spatula to smooth the cream mixture over the cooled meringue, trying to make an even layer and leaving a border of about 1 cm around the edge. Slather with the remaining lemon curd and then scatter with the raspberries. Now for the roll!

Before the big roll! Lemon Curd and Raspberry Roulade

Before the big roll! Lemon Curd and Raspberry Roulade

With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Chill in the fridge for a couple of hours before serving as this will help it firm up before you slice into it. It looks beautiful when cut, with swirls of snowy white interspersed with sunny yellow curd and ruby red raspberries. Luscious!

If you love a roulade, take a look at another recipe here, or if lemon meringue pushes all the right buttons how about some blondies or cupcakes?


Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes – a lovely cakey version of the classic dessert

I wouldn’t normally post two cupcake recipes back-to-back, but as it’s been National Cupcake Week I asked people on my Facebook page to tell me what their favourite flavour of cupcake is. I got some great responses but the one that really sparked my imagination was lemon meringue flavour. I already had some egg whites in the freezer, left over from making my Apple Pie with Orange Pastry so I decided to give these a go and try making Italian Meringue for the first time. I’m really pleased with how these turned out, and although making the meringue does mean you need a food thermometer, it was actually much easier than I thought.

Lemon Meringue Cupcakes

For the cupcakes:

  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • half tsp baking powder
  • 1 tsp vanilla extract
  • 2 lemons
  • 1 tbsp milk

Heat the oven to 170C and line a muffin pan with paper cases. In a large bowl, cream together the butter and sugar until light and fluffy, then add the eggs and beat again until well combined. Add the flour and baking powder and give it a good mix, then add the finely grated zest of both lemons and juice of just one, plus the vanilla and milk; mix it all together and then use a couple of spoons (or an ice cream scoop for perfectly portioned cupcakes) to dollop the mix into the cases until about two thirds full (I got 10 well-filled cupcakes from this amount, but you could certainly make a dozen, slightly smaller ones). Bake for about 20 minutes – they’re done when they’re golden, spring back when lightly pressed with a fingertip or a skewer inserted comes out clean. Remove from the oven and take them out of the tray as soon as possible to prevent the cupcake cases peeling away as they cool.

For the filling/meringue topping:

  • about 4 tbsp lemon curd
  • 2 egg whites at room temperature
  • 125g caster sugar
  • 35/40ml water

Once the cupcake are cooled, make little holes in the centre to about half way down the cake; this can be easily done with a teaspoon and doesn’t need to be neat and tidy, but you can buy things called cupcake corers from baking shops if you feel so inclined! Set to one side.

Lemon Meringue Cupcakes – pre-meringue

Naked Lemon Meringue Cupcakes, filled with lemon curd and awaiting their meringue topping

To make the Italian meringue (a meringue made with hot sugar syrup so that it doesn’t need baking), whisk the egg whites in a large (scrupulously clean) bowl until they form soft peaks. Put the sugar and water in a saucepan and bring to the boil until it reaches 121C. Now quickly pour the sugar syrup into the egg whites in a thin stream, whisking all the time. Continue to whisk the meringue until it becomes quite cool – this will take a little time. Once cooled, you can either pipe the meringue onto the cake with a piping bag, or mound it on with a palatte knife and then make little peaks with it. If you’re a fancy pants, you may have a little blow torch that I should think you can brown the meringue with, being careful not to set light to the paper cases. If you’re not in the habit of buying all kinds of kitchen gadgetry, just whack your grill on to a high heat and put the cupcakes under the grill for a few minutes until the meringue looks toasted. Whatever you do, don’t wander off! It only takes a few minutes from start to finish, but the difference between lightly browned and burned takes a few seconds so keep and eye on them at all times. Let them cool completely again before serving. A lovely little cakey version of a classic dessert.

Lemon Meringue Cupcake

Lemon Meringue Cupcakes – light, sweet and tangy

These are best the day they’re made, purely because them meringue becomes less stable after a while. You could always make the cupcakes a day ahead and finish them off with the meringue the day you need them.

Lemon Meringue Blondies

Lemon Meringue Blondies

Lemon Meringue Blondies

I know, I know; I’ve been using lemon in my bakes a lot recently. But it’s so gloriously hot and they lend such sunshine bright flavour that I just can’t help myself. So here’s my latest lemony lip-smacker – a spongy, gooey, chewy delight that isn’t too heavy in this heat.

Lemon Meringue Blondies


  • 200g butter (plus a little for greasing)
  • 200g white chocolate
  • 3 eggs
  • 150g soft brown sugar
  • 150g caster sugar
  • 200g plain flour
  • 1 tsp vanilla extract
  • 2 lemons
  • 40g ready made meringue (I used shop bought mini meringues)
  • 3 tbsp lemon curd

Heat the oven to 170C and butter and line a tin (approx 25x22cm) with greaseproof paper. Gently melt the butter in medium saucepan (you don’t want it to brown, just to become liquid). Turn off the heat and add 100g of the white chocolate and stir until melted.

In a large bowl whisk together the sugars and eggs until light and fluffy. Add the flour and the melted butter/chocolate and fold in until well combined. Add the vanilla and finely grated zest and juice of the lemons and stir through. Chop the remaining 100g white chocolate into chunks, crumble the meringue and scatter both over the batter, giving a final stir before tipping the whole mixture into the prepared tin. Dollop the lemon curd on top in a few places then ripple through the uncooked blondie with a skewer or the end of a teaspoon.

I baked this for 50 minutes, but I covered it with foil after half an hour to stop it from browning too far. The top should crack, like a brownie does, and it should feel firm but with a little give as it should be very moist inside – a skewer inserted should come out mostly clean with just a little goo. Remove from the oven and leave to cool, uncovered, before cutting into portions to serve.