Mary Berry Lemon Meringue Roulade Recipe

This Mary Berry lemon meringue roulade is everything a good dessert should be: light as air, sharp with fresh lemon, and finished with a soft cloud of whipped cream. The meringue bakes to a crisp shell with a marshmallowy centre, then rolls up around a tangy lemon curd cream filling without a single crack if you follow the method below. It sits at an easy-to-moderate difficulty, mostly because of the rolling step, and you will need around 1 hour 15 minutes from start to finish, including cooling time. It looks like the sort of thing you would queue for in a good bakery, yet it is genuinely simple to put together at home.

Ingredients

For the Meringue

• 5 large egg whites, at room temperature
• 275g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 2 tbsp flaked almonds (optional, for the base)

For the Filling

• 300ml double cream
• 1 tbsp icing sugar
• 4 tbsp good-quality lemon curd
• Zest of 1 lemon

For the Topping

• 1 tbsp icing sugar, for dusting
• Extra lemon zest, for decoration
• A few fresh raspberries or lemon curls, to serve (optional)

How to Make Mary Berry Lemon Meringue Roulade

Prepare the Oven and Tin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the meringue cooks evenly and colours nicely on top.
• Line the tin: Line a 33cm x 23cm Swiss roll tin with baking parchment, pushing it into the corners so the meringue has clean, straight edges once baked.

Mix the Meringue

• Whisk the egg whites: In a large, completely clean and grease-free bowl, whisk the egg whites on high speed until they form stiff peaks and hold their shape on the whisk.
• Add the sugar gradually: With the mixer still running, add the caster sugar a tablespoon at a time, whisking well between each addition. This slow approach is what gives the meringue its glossy, stable finish.
• Fold in the cornflour and vinegar: Once all the sugar has been added and the mixture is thick and glossy, gently fold through the cornflour and white wine vinegar. These two ingredients help keep the centre soft and marshmallowy rather than dry.

Bake the Meringue

• Spread into the tin: Spoon the meringue mixture into the lined tin and spread it out evenly into the corners using a palette knife or the back of a spoon.
• Scatter the almonds: If using, sprinkle the flaked almonds over the surface. These will sit on the base once the roulade is flipped, adding a light crunch.
• Bake: Bake for 8 to 10 minutes, then reduce the oven temperature to 160°C or 140°C fan and bake for a further 8 minutes, until pale golden on top and just firm to the touch.

Cool the Meringue

• Turn out onto parchment: Lay a fresh sheet of baking parchment on the worktop and turn the meringue out onto it while still warm, almond side down. Carefully peel away the lining paper from the top.
• Leave to cool completely: Allow the meringue to cool fully at room temperature for around 30 minutes before filling. A warm meringue will melt the cream and make rolling difficult.

Assemble the Roulade

• Whip the cream: Whip the double cream with the icing sugar until it holds soft peaks. Be careful not to overwhip, as it needs to stay spreadable.
• Add the lemon: Gently fold the lemon curd and lemon zest through the whipped cream, leaving a few ripples of curd rather than mixing it in completely smooth.
• Spread and roll: Spread the lemon cream evenly over the cooled meringue, leaving a small border around the edges. Starting from one of the shorter ends, use the parchment to help roll the meringue into a tight spiral.
• Chill briefly: Transfer the roulade to a serving plate, seam side down, and chill in the fridge for 15 to 20 minutes to help it hold its shape before slicing.
• Finish and serve: Dust generously with icing sugar and scatter over a little extra lemon zest just before serving.

Tips for the Best Lemon Meringue Roulade

Why does my meringue crack when I roll it?

Some surface cracking is completely normal with a roulade and is part of its charm, but big splits usually mean the meringue cooled too much before rolling or was overbaked and dried out. Roll it while it still has a little give, and don’t worry if a few cracks show through the icing sugar.

How do I get stiff, glossy meringue every time?

Make sure your bowl and whisk are completely free of grease, as even a trace of fat will stop the whites from whisking up properly. Adding the sugar gradually, rather than all at once, is also key to a glossy, stable meringue that won’t weep.

Can I make the meringue base ahead of time?

Yes, you can bake the meringue a day in advance. Once fully cooled, wrap it well in cling film while it’s still on its parchment and keep it at room temperature. Fill and roll it on the day you plan to serve it for the best texture.

Why is my filling too runny to spread?

This usually happens if the cream has been overwhipped before the lemon curd is added, which can cause it to loosen. Whip the cream only to soft peaks, then fold the curd through gently by hand rather than with a mixer.

Serving Suggestions

• Serve in thick slices with extra fresh raspberries on the side
• Add a drizzle of lemon curd or raspberry coulis over each slice
• Pair with a pot of tea or coffee for an afternoon treat
• Bring it to the table whole and slice it in front of guests for a lovely centrepiece dessert

Storage

Room Temperature

Once filled, the roulade contains fresh cream and should not be left at room temperature for more than an hour, particularly in a warm kitchen. The unfilled meringue base, however, can sit at room temperature, well wrapped, for up to a day.

Refrigerator

Once filled and rolled, store the roulade in the fridge, loosely covered, for up to 2 days. The meringue will soften slightly the longer it sits, which is normal and still delicious.

Freezing

This roulade freezes well once filled. Wrap it carefully in cling film and foil, then freeze for up to 1 month. Thaw overnight in the fridge before dusting with fresh icing sugar and serving. Avoid freezing the unfilled meringue alone, as it can become brittle and tricky to roll once thawed.

Nutrition

• Calories: 290kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 45mg

Nutritional values are estimates only and will vary depending on exact ingredients and brands used.

FAQs