Meringue Log with Lemon Curd

On dine chez Nanou
Meringue Log with Lemon Curd


Although genoise is typically used in making roulades, this recipe calls for a soft meringue (akin to angel food cake) instead, for a lighter, more ethereal result. The meringue pairs perfectly with lemon curd and whipped cream, which make up the fillings. The curd can be prepared ahead and refrigerated until needed, and the meringue baked a day ahead. For best results, do not assemble the roulade too far in advance, though it does need to chill for about two hours before slicing and serving.


  • 1 sheet gelatin
  • 4 lemon (juiced)
  • 425 grams granulated sugar
  • 100 grams butter
  • 3 eggs
  • 1 egg yolks
  • 4 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon white vinegar
  • 3 tablespoons powdered sugar
  • heavy whipping cream (25 cl., 30% fat)
  • 1 teaspoon vanilla extract


  1. 1Put the gelatin in a bowl of cold water for 10 minutes.
  2. 2Juice the lemons.
  3. 3Pour the lemon juice, 200 grams of sugar, and butter in a saucepan. Whisk over low heat until the butter melts.
  4. 4In a bowl whisk 3 eggs and 1 yolk with a fork.
  5. 5Add to the mixture in the saucepan. Thicken the curd over low heat, stirring regularly, for about 10 minutes in order to get a thick consistency.
  6. 6Press your finished lemon curd through a sieve to separate out any bits of eggs that might have scrambled during the cooking.
  7. 7Add the softened gelatin, and mix with a fork so that it melts.
  8. 8Set aside and let cool.
  9. 9You can make the curd several days in advance and keep it in the refrigerator in a tightly closed jar.
  10. 10Preheat oven to 180 degrees Celsius.
  11. 11Beat the egg whites until stiff. When they start to foam, add 112.5 grams of granulated sugar and continue to beat them so they form stiff peaks.
  12. 12Gradually add the remaining sugar, cream of tartar, and vinegar. Whisk just enough to incorporate.
  13. 13Spread out the meringue on a baking sheet lined with parchment paper. Smooth out the surface. Cook for about 15-20 minutes.
  14. 14Remove the meringue from the oven and let it cool down.
  15. 15Flip it over on a large piece of parchment paper dusted with 1 tablespoon of powdered sugar. Set aside.
  16. 16In the bowl of a mixer, pour the very cold cream, 2 tablespoons of powdered sugar, and the vanilla extract. Whisk until you get a firm chantilly.
  17. 17You are now ready to assemble the cake. Spread a thick layer of lemon curd on the surface of the meringue, leaving a 1 centimeter border all around. Gently cover it with chantilly.
  18. 18Roll the meringue by squeezing slightly, helping you with parchment paper if needed.
  19. 19Transfer it to your serving dish and refrigerate for 2 hours. Sprinkle with powdered sugar before serving.
  20. 20I advise you not to prepare this dessert too far in advance.
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NutritionView more



Calories360Calories from Fat120
Total Fat13g20%
Saturated Fat7g35%
Trans Fat
Calories from Fat120
Total Carbohydrate63g21%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.