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Lemon and lime curd pavlova roll

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Add this Lemon and Lime Curd Pavlova Roll to your dessert menu. It’s easy, creamy and bursting with zesty flavours.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + 20 mins cooling & 3 hours chilling time
Lemon and lime curd pavola roll


  • 4 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 3/4 cup (185ml) thickened cream
  • Icing sugar, to dust
  • Thickened cream, extra, whipped, to serve
  • Mango slices, to serve
  • Mint leaves, to serve
  • Passionfruit pulp, to serve

Lemon & lime curd

  • 50g butter
  • 1/2 cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 1/2 tbs lemon juice
  • 1 1/2 tbs lime juice
  • 1 tsp finely grated lemon rind
  • 1 tsp finely grated lime rind

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the lemon and lime curd, place the butter, sugar, egg, lemon juice, lime juice, lemon rind and lime rind in a small saucepan over low heat. Cook, stirring constantly, for 5 mins or until the mixture comes to a simmer and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge for 2 hours to chill.
  2. Step 2

    Preheat oven to 180°C. Grease a 24cm x 30cm Swiss roll pan and line with baking paper, allowing the sides to overhang.
  3. Step 3

    Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking constantly until the sugar dissolves and mixture is thick and glossy. Add the cornflour and vinegar and use a metal spoon to gently fold until combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 10 mins or until the meringue is starting to brown.
  4. Step 4

    Place a clean tea towel on a clean work surface. Top the tea towel with a sheet of baking paper and lightly dust with cornflour. Carefully turn the pavlova, top-side down, onto the dusted baking paper. Set aside for 20 mins to cool.
  5. Step 5

    Use a clean electric mixer to whisk the cream in a medium bowl until firm peaks form. Add half the lemon and lime curd and swirl with a spoon to gently marble.
  6. Step 6

    Spread the cream mixture evenly over the pavlova. Starting from 1 short end, carefully roll the pavlova to enclose the filling. Wrap with baking paper and place on a baking tray in the fridge for 1 hour to chill.
  7. Step 7

    Unwrap the pavlova. Transfer to a serving platter. Dust with the icing sugar. Top with the extra whipped cream and spoon over some of the remaining lemon and lime curd. Arrange the mango and mint over the pavlova. Drizzle with the passionfruit pulp and serve immediately with the remaining lemon and lime curd.

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