Lemon meringue roll recipe
Recipe for a light meringue roll with mascarpone cream and lemon curd
This light and fluffy lemon meringue roll will delight you with its extraordinary taste. The delicate meringue base is rolled with mascarpone cream, which gives it a creamy consistency and unique flavor. The refreshing lemon cream – lemon curd – adds a citrus note that perfectly complements the sweetness of the meringue. This excellent combination of flavors is complemented by fresh fruits, which add extra aroma and freshness. The lemon meringue roll is a wonderful treat for the palate, and its elegant appearance and excellent flavors will make it the star of any gathering. Prepare it for special occasions, or even for a weekend coffee.
Table of contents
Delicious lemon meringue roll recipe with video
If you like meringues with cream and fruit, then make this meringue roll and add lemon curd to it. This cream perfectly complements the sweetness of the meringue, adding freshness and an interesting flavor.
Lemon meringue roll recipe
Wyposażenie
- Baking pan, approximately 25/35 cm.
Składniki
ingredients for lemon curd for the meringue roll
- 120 ml lemon juice (- from two large lemons in my case)
- zest from two lemons
- 150 g sugar (- 3/4 cup)
- 60 g butter
- 2 eggs (size L)
- 1 egg yolk
ingredients for meringue for the meringue roll
- 3 egg whites (from size L eggs)
- 100 g sugar (- half a cup)
- 1 teaspoon potato starch
- 1 teaspoon lemon juice
ingredients for mascarpone cream
- 50 g mascarpone cheese (- well chilled)
- 250 ml heavy cream (- well chilled – I used 30%)
- 1 tablespoon powdered sugar (- or to taste)
additionally for the lemon meringue roll
- fruit (- e.g., strawberries, blueberries, lemon slices)
Instrukcja
How to make lemon curd for the meringue roll
- Pour lemon juice into a heatproof bowl, add zest, sugar, and butter.120 ml lemon juice, zest from two lemons, 150 g sugar, 60 g butter
- Place the bowl over a pot of boiling water and heat until the butter and sugar dissolve.
- Mix the eggs and egg yolk with a fork.2 eggs, 1 egg yolk
- Add the eggs to the bowl and mix thoroughly.
- Heat, stirring, until you get a thick cream – a little thinner than pudding.
- Strain the lemon curd through a fine-mesh sieve to remove zest and any egg pieces.
- Cool – you can store the cream in an airtight container in the refrigerator for several days.
How to make meringue for the meringue roll
- Lightly whisk the egg whites until they start to fluff up slightly.3 egg whites
- Then start adding sugar in portions and whisk on high speed until the egg whites become white and thick (this usually takes about 10 minutes).100 g sugar
- Add potato starch and lemon juice to the egg whites and whisk briefly.1 teaspoon potato starch, 1 teaspoon lemon juice
- Line the baking pan with parchment paper.
- Transfer the meringue and spread it in an even layer.
- Bake the meringue at 160 degrees (top/bottom heat) for about 20 minutes.
- Place a piece of parchment paper on the countertop.
- Remove the baked meringue from the oven and immediately take it out of the pan with the parchment paper.
- Carefully flip it upside down and place it on a new piece of parchment paper.
- Carefully peel off the paper from the bottom of the meringue and leave the meringue to cool slightly.
- Meanwhile, prepare the mascarpone cream.
How to make mascarpone cream for the meringue roll
- Briefly whisk the mascarpone cheese with powdered sugar.50 g mascarpone cheese, 1 tablespoon powdered sugar
- Slowly pour in the heavy cream and whisk everything on high speed until a thick cream forms.250 ml heavy cream
Lemon Meringue Roll – Finishing
- Spread the cooled meringue with mascarpone cream (set aside some cream for decorating the top).
- Spread a few tablespoons of lemon curd over the mascarpone cream – it’s intense in flavor, so don’t overdo it!
- Carefully roll up the meringue (along the longer edge), using the parchment paper to help you.
- Transfer the roll to an oblong plate.
- Spread the top of the lemon roll with the reserved mascarpone cream.
- You can also add a little more lemon curd here.
- You can decorate the top of the roll with fresh fruit, lemon slices, and mint or lemon balm leaves.fruit
- It’s best to chill the finished roll in the refrigerator for about 2 hours, but you can also serve it immediately.
Film
Uwagi
Wartości Odżywcze
Meringue roll with lemon cream – tips
As soon as I collect some egg whites, I start thinking about meringues. This time I didn’t have many, so I opted for a meringue roll.
Every now and then I bake such a meringue roll as a break from pavlova meringue, and it’s always a hit!
And I’ll also say that a meringue roll is, for me, easier to make than a regular roll.
The meringue base rolls much better, more beautifully, and more easily than traditional sponge cake.
So, if you’ve never made a meringue roll before, you absolutely must try it!
What is the best meringue roll?
The best meringue roll will be nicely fluffy and stable at the same time. If you make a good meringue base, the meringue roll won’t crack!
After years of experience, I’ve come to the conclusion that the best meringue roll is made from 3 large egg whites (from size L eggs) baked in a 25/35 cm mold. Then it has the right thickness and doesn’t crack when rolled.
How to bake meringue for a meringue roll?
Unlike pavlova meringue, here we bake the meringue briefly – I bake it for about 20 minutes at 160 degrees Celsius. The meringue for the roll should only be lightly browned on top and not too dry. Otherwise, it will crack when rolled. That’s why we bake it briefly and immediately transfer it to the counter. We don’t roll the meringue to cool it down – unlike a sponge cake for a roll – we just cool it flat, and not for long – about 10-15 minutes is completely sufficient.
How to roll a meringue roll?
Of course, roll the meringue carefully and slowly. It’s best to gently lift it with the bottom piece of baking paper and roll it slightly. Don’t apply too much cream, because the meringue will be thick, and the cream will probably start oozing out the sides anyway. About 250g of cream is perfectly sufficient.
Meringue roll is easier to slice when chilled in the refrigerator for a few hours. But there’s nothing stopping you from eating it right after preparation.
Lemon cream for meringue roll – video
Lemon curd added to the meringue roll perfectly complements the sweet taste of the meringue. Here I provide a recipe for a jar of lemon curd, but you won’t use it all for the meringue – it would be too lemony. Therefore, you can make lemon cream from half a portion, or use the remaining lemon cream for other cakes or desserts. For example, I can recommend cheesecake with lemon mousse and lemon curd or lemon-raspberry cake. You can also add such cream to ice cream.
You can watch my short video where I show how to make a curd-type cream. In the video, I make orange curd, but the technique for both is the same.
Lemon meringue roll calories
Usually, meringue cakes are not particularly high in calories, but with this meringue roll, it’s a bit different. Lemon curd itself is quite caloric – due to butter, eggs, and egg yolks. Additionally, mascarpone and heavy cream are also quite high-calorie products. Therefore, 100g of lemon meringue roll has about 480 kcal, but one serving of this dessert (when divided into 10 portions) has about 380 kcal. The final calorie count depends on the amount of lemon curd used and the heavy cream used. I used 30% cream from a carton and calculated the calorie count for it.
I hope you enjoy this lemon meringue roll as much as I do and that you will gladly prepare it. If you don’t particularly like strong lemon flavors, you can make it with the orange cream from my video. Let me know in the comments how you liked this refreshing meringue roll with lemon cream.
Recommended meringue roll recipes
On the blog, you will also find other recipes for meringue rolls with different creams and flavors. Try them all!
Popularne Przepisy
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This lemon meringue roulade not only delights with its taste but also looks incredible. Its golden meringue shell, rolled into an elegant shape, is decorated with fresh fruit that adds a pop of color and freshness. It is a true feast for both the eyes and the palate.
Why Does a Meringue Roulade Crack?
Are you wondering why a meringue roulade cracks? Check out my tips below the recipe and see that making a roulade that doesn't crack isn't that difficult! Read my advice, look at the photos and the video showing how to make the cream for the meringue roulade, and whip up this delicious meringue cake roll in your own kitchen.
No matter if you are hosting a birthday party, a family gathering, or a romantic dinner—this lemon meringue roulade is sure to delight all your guests. It is also an excellent dessert for warm summer days when you want to enjoy something light and refreshing.
Don't wait any longer—try my unique lemon meringue roulade and let your senses revel in its perfect taste and aroma. This is a one-of-a-kind dessert that will certainly satisfy your palate and leave an unforgettable impression on your guests. Get ready for a true feast for the senses!
