Thursday, June 26, 2014

Lemon Curd then Lemon Roulade

Lloyd and I were down in Auckland this weekend. Him to do some paragliding with Simon and then meeting me so that we could all go and see Jane Goodall speak.  What in inspiration she is.

Lloyd had gone down a few days earlier than me, I aminal sat, then took the bus down on Monday. He'd had a wee bit of time to kill before my bus arrived, so he got his car cleaned and also bought me a surprise. I have been lusting after these for about a year...

Yes, a huge glass mixing bowl and a beater that will scrape down the sides of the bowl. He is the best husband.

I thought I'd use them for the first time today. I'm going to make a Lemon Roulade. Last time I made one of these I was in a rush and bought some lemon curd for the filling. What a mistake that was. I bought a very good, expensive brand, but it just tasted so fake and wrong. Today I won't make that mistake, so I started off by making lemon curd. Then I realised that I've never posted the recipe I use. So I'm going to rectify that now.

Lemon Curd
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
  • 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
  • 1/8 teaspoon fine salt
  • 85g unsalted butter, cut into 6 pieces, at room temperature


Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.

Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 20 minutes. This happens a lot faster for some people so just let it cook for the time that works for you

Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.  

Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.

Then put into a sterilised jar and bung in the fridge. 
The result is a very lemony, very smooth lemon curd.


Lemon Roulade
1 teaspoon cornflour
1    "          vanilla extract
1    "          white wine vinegar
4 egg whites
150g caster sugar
75g ground almonds
40g flaked almonds

For the filling
300g of lemon curd ( that you've just made, of course!) 
175ml cream

Preheat the oven to 150c fan, 170c non fan. Line a 24cmx34cm (or thereabouts) baking tray with baking paper.

Whisk egg whites until they form stiff peaks
Gradually add the sugar and whisk well between each addition
Then gently fold in the cornflour and add the white wine vinegar and vanilla extract.  Fold in the ground almonds then gently spread the meringue onto the lined tray and sprinkle with flaked almonds.

Bake in the oven for 20 minutes. It should be pale golden and slightly springy to touch. Remove from oven and let cool.

Slightly more silky now that the sugar has been added

Adding the ground almonds

Folding them in, gently

Smoothed out meringue topped with almonds

Whip the cream.

Then remove the meringue from  the baking tray. To do this place a clean tea towel on the work surface then tip the meringue out - almond side down, and peel away the baking paper.

Spread the lemon curd, then cream onto the meringue, then roll it towards you to form a roll.

The baked meringue

Home made lemon curd spread all over it. 

Next - the cream!

All rolled up - this is simple if you remember to use a tea towel and roll it up towards you. 



  1. This looks absolutely amazing and I bet it tastes even better. Oh and I love your little bowls that you measured the ingredients into. Are they some of the ones you made?

    xx Susan

    1. we had some after dinner last night and it was rather scrummy!! And yes, the bowls are some I made xxx

  2. Oh, i just drooled. Looks fantastic.

  3. Firstly, your hubby is very switched on! Secondly, that roulade looks beautiful. I'm happy to look at the pics as I've never had much success 'rolling' similar desserts for some reason. PS: I've also seen Jane Goodall present before; she is one of my heros.

    1. Jane Goodall was amazing. I admit I cried :) And really even more amazing considering she's 80 and travels - what is it - 300 days of the year or something! wow!
      As for the rolling, I'd never managed properly until I realised I was doing it wrong!!

  4. Oh wow, that looks absolutely divine! What a great hubby.

  5. What great recipes, lovely photographs and clear instructions. Your lemon roulade and lemon curd butter is sublime. Perfect for winter enjoyment :D Cheers Merryn@merrynsmenu

    1. Aw thank you :) it doesn't last long, that's for sure!


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Laura x