Skip to main content

  • Sesame free
  • Seafood free
  • Shellfish free
  • Peanut free
  • Wheat free
  • Gluten free
  • Vegetarian

Perfect for a dinner party dessert, lemon curd roulade can be a light ending to a big meal and is easily made ahead for convenience.

  • Serves8
  • Cook time25 minutes
  • Prep time20 minutes, + cooling and chilling time
lemon roulade


  • 4 Coles Australian Free Range egg whites
  • 1 cup (220g) caster sugar
  • 1 tbs icing sugar, sifted
  • 300ml thickened cream
  • 3/4 cup (240g) lemon curd
  • 125g raspberries
  • Flaked almonds, toasted, to serve
  • Icing sugar, to dust
  • Extra raspberries, to serve

Nutritional information

Per serve: Energy: 1460kJ/349 Cals (17%), Protein: 3g (6%), Fat: 16g (23%), Sat Fat: 10g (42%), Sodium: 88mg (4%), Carb: 50g (16%), Sugar: 49g (54%), Dietary Fibre: 1g (3%).

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

    Preheat oven to 180°C. Grease a 26cm x 32cm Swiss roll pan. Line the base and sides with baking paper, allowing the sides to overhang.

  2. Step 2

    Use an electric mixer to whisk the egg whites to firm peaks. With the motor running, gradually add the caster sugar and continue whisking until the mixture is thick and glossy. Spread mixture evenly in the prepared pan. Bake for 8 mins. Reduce oven temperature to 160°C and bake a further 15 mins or until firm to the touch.

  3. Step 3

    Meanwhile, line a clean tea towel with a sheet of baking paper. Sprinkle icing sugar evenly over the paper. Invert the meringue onto icing sugar-covered paper, then carefully peel the baking paper from the other side of the baked meringue. Set aside for 10 mins to cool.

  4. Step 4

    Place cream in a large bowl. Use an electric mixer to whisk the cream until firm peaks form. Add half the curd and use a metal spoon to gently fold to create a marble effect. Spread cream mixture evenly over the meringue. Sprinkle with raspberries and drizzle with remaining lemon curd.

  5. Step 5

    Starting from a short end, use the baking paper to assist you to roll the meringue into a log. Place in the fridge to chill for at least 30 mins or overnight to set.

  6. Step 6

    Place roulade on a serving plate. Sprinkle with flaked almonds and dust with extra icing sugar. Serve with extra raspberries.

Recipe tip

Use it up:
Don’t throw away the unused egg yolks! You can use them to create a custard or as the base for homemade ice cream. We love this simple no-churn vanilla ice cream recipe, which you can enjoy without investing in an ice cream maker. Another option is to add the leftover egg yolks into your morning scramble eggs for a little extra protein. Egg yolks can also be frozen for later use.

Lemon roulade recipe

Looking for an easy lemon roulade recipe? This dessert favourite gets a citrusy twist with a filling of lemon curd, instead of the usual berries and cream. A European favourite, the name roulade is believed to have originated from the French word for roll, ‘rouler’. Perfect for a dinner party dessert, lemon curd roulade can be a light ending to a big meal and is easily made ahead for convenience.

What is the difference between pavlova and roulade?

While both are meringue based, a roulade differs from a pavlova in the consistency of the cooked mixture, which allows it to be easily rolled into a log. This softer mixture means that it has more of a marshmallow taste and texture than a traditional pavlova. Our recipe for easy lemon roulade is ideal for a novice cook, but still results in an impressive-looking dessert.

How do you roll a roulade?

Traditionally, you cover the meringue with the filling and then roll from the long side, which results in an elegant shape for the lemon meringue roulade. We recommend transferring the cooked meringue to a sheet of baking paper placed over a kitchen towel to make the rolling process easier. It’s best to allow the roulade to cool slightly after removing it from the oven – we suggest about 10 minutes – before rolling, for the best results. This allows the meringue to be handled easily, without the risk of cracking.

What are the two types of roulade?

Sometimes called a pavlova roulade or roll, a meringue roulade is exactly that – a sweet meringue shell usually filled with cream and berries. Our lemon and raspberry meringue roulade version is a tangy twist on the traditional. You can also create a roulade with a cake base (often called a Swiss roll), or even as a savoury dish with bread and meats (which is a German specialty).

Love this recipe?

Looking for more traditional lemon-flavoured desserts? We love the simple flavours of these light and airy mini lemon delicious puddings, or you could try Curtis Stone’s citrus semifreddo cheesecake if you’re after a more spectacular sweet treat. If you want to try making your own lemon curd, this simple lemon and blueberry curd recipe is a great place to start – with or without the blueberries.