Almond & lemon meringue roulade

Almond & lemon meringue roulade

By Elizabeth Clark
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(23 ratings)

Prep: 15 mins Cook: 35 mins

More effort

Serves 6 - 8

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Nutrition and extra info

Nutrition: per serving (8)

  • kcal394
  • fat25g
  • saturates13g
  • carbs38g
  • sugars36g
  • fibre0g
  • protein4g
  • salt0.1g
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  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp almond extract
  • 1 tsp white wine vinegar
  • 50g ground almond
  • 300ml double cream
  • 1-2 tbsp icing sugar
  • 6 tbsp lemon curd
  • 1 tbsp toasted flaked almond
  • 3 strawberries, halved, to decorate



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

  2. Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

  3. Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

  4. Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

  5. To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

  6. Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

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Comments, questions and tips

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5th Dec, 2019
Does anyone know if this roulade can be frozen?
10th Jan, 2019
It tastes beautiful - use good lemon curd, the taste the difference one I used was very nicely zingy .. rolled up so it's shorter looks better I decided ( tried it both ways to check).. also - it can be frozen; make completely and roll but don't decorate, wrap in foil, cling or parchment and put inside a freezer bag. Take it out of the freezer about 2 hours before you plan on serving it, and transfer it unwrapped to the serving tray; this way you aren't handling brittle meringue.
13th May, 2018
This is a great recipe that's actually really easy and quite forgiving! It looks really impressive and is not much effort to make. I got so many compliments and people doing for second helpings! As a make-ahead tip I'd recommend making the meringue (and curd if making) early in the day, then when you are ready for dessert simply whip the cream and assemble. This last stage only took me around 5 mins, and it's definitely worth doing just before serving otherwise your meringue gets soggy. I made it without the almond extract or flaked almonds, and with raspberries. I'll try it with pistachios one day I hope!
22nd Aug, 2017
Can this be frozen in advance ?
11th Jul, 2017
This was absolutely delicious. The only change I made was to leave out the almond essence and spread with lemon curd before the cream and then some raspberries. Didn't bother putting anything on top. My mistake but I could have left it in the oven for 5 minutes longer. An absolute winner.
1st Jan, 2016
Easy and delicious - the first time I've made a meringue roulade and I found this easy and quick to make. I only put a drop or two of essence in as I didn't want it overly almondy. It would work well with any fruits. I have to say it was so tasty that 5 of us ate the lot!
10th May, 2015
I made this for a girls evening, delicious and easy. I will add it to my favourites.
13th Oct, 2014
Really easy. No strawberries so drizzled it with melted chocolate and it looked very impressive. I only put in half a teaspoon of almond essence as I didn't want it tasting too artificial. The ground almonds gave it a wonderful texture. 4 of us almost finished it! Light and luxurious at the same time. A keeper x
jparkate's picture
2nd Apr, 2014
easy and tasty. yum yum.
18th Dec, 2013
A great recipe. Really easy and so tasty


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