A light and airy meringue roll swirled with tangy lemon curd and crunchy poppy seeds, filled with fluffy whipped cream—this elegant dessert delivers the perfect balance of sweet and tart with every bite. Delicate in texture yet bold in flavor, it’s a showstopping treat ideal for springtime gatherings, tea parties, or any celebration where a touch of sophistication is desired.
Why You’ll Love This Recipe
This roulade offers a stunning combination of crisp meringue, silky lemon curd, and light whipped cream. The addition of poppy seeds provides a subtle crunch, while the lemon zest and juice create a refreshing, citrusy contrast to the sweet base. Gluten-free and naturally light, this dessert is both visually appealing and surprisingly simple to prepare. Its refined appearance belies the straightforward method, making it a rewarding bake for both beginners and seasoned home bakers.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meringue:
- Egg whites
- Granulated sugar
- White vinegar or lemon juice
- Cornstarch
- Vanilla extract
- Poppy seeds
For the Lemon Filling:
- Egg yolks
- Sugar
- Lemon zest
- Lemon juice
- Unsalted butter
- Heavy cream (for whipping)
directions
- Preheat the oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Make the meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar while beating to stiff, glossy peaks. Gently fold in vinegar or lemon juice, cornstarch, vanilla extract, and poppy seeds.
- Bake the meringue: Spread the mixture evenly onto the prepared baking sheet. Bake for 25–30 minutes until set and lightly golden. Let the meringue cool completely on a clean kitchen towel dusted with powdered sugar.
- Prepare the lemon curd: In a saucepan, whisk egg yolks, sugar, lemon zest, and juice over low heat. Stir continuously until the mixture thickens. Remove from heat and stir in butter. Allow to cool completely in the refrigerator.
- Make the lemon cream: Whip the heavy cream until stiff peaks form. Fold in the cooled lemon curd until smooth.
- Assemble the roulade: Carefully invert the cooled meringue onto a new sheet of parchment. Peel off the baking paper. Spread the lemon cream evenly over the surface.
- Roll and chill: Using the kitchen towel to assist, gently roll the meringue into a roulade. Chill in the refrigerator for 1–2 hours before slicing and serving.
Servings and timing
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 55 minutes
- Servings: 8 slices
- Calories per serving: Approximately 250 kcal
Variations
- Berry Twist: Add fresh raspberries or blueberries to the filling for a fruity contrast.
- Herbal Notes: Infuse the lemon curd with a touch of fresh thyme or basil for an aromatic profile.
- Lime or Orange Version: Replace lemon with lime or orange juice and zest for a citrus variation.
- Chocolate Drizzle: Finish with a light drizzle of melted white or dark chocolate before serving.
- Mascarpone Filling: Substitute part of the whipped cream with mascarpone for a richer filling.
storage/reheating
Store the roulade in the refrigerator in an airtight container for up to 2 days. Due to the meringue’s delicate texture and the whipped cream filling, freezing is not recommended. Serve chilled directly from the fridge for the best texture and flavor.
FAQs
Can I make the meringue in advance?
Yes, the meringue base can be baked a few hours ahead, but it should be assembled the same day for optimal freshness.
Is this dessert gluten-free?
Yes, this roulade is naturally gluten-free, as it does not contain flour.
Can I use store-bought lemon curd?
Yes, but homemade lemon curd provides a fresher, more vibrant flavor that enhances the dessert.
What can I use instead of poppy seeds?
You can omit them or substitute with finely chopped nuts or chia seeds for texture.
How do I prevent the meringue from cracking?
Some cracking is normal, but cooling the meringue on a towel and rolling it gently helps minimize breakage.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well for whipping both the meringue and cream.
Can I add food coloring?
Yes, a small amount of food-safe gel coloring can be added to the meringue or lemon curd for a festive appearance.
How do I know when the lemon curd is thick enough?
It should coat the back of a spoon and leave a clear line when you draw your finger through it.
What if the meringue sticks to the parchment?
Use a light dusting of powdered sugar and peel the parchment off slowly while the meringue is fully cooled.
Can I make a dairy-free version?
Use a dairy-free whipped topping and plant-based butter in the lemon curd, though the texture may vary slightly.
Conclusion
Lemon Poppy Seed Meringue Roulade is a sophisticated yet approachable dessert that beautifully balances sweetness with a bright citrus zing. With its airy texture and creamy, tangy filling, it’s a delightful treat for spring and summer occasions—or any time you crave something light yet indulgent. This roulade not only pleases the palate but also adds a touch of elegance to any dessert table.
Print
Lemon Poppy Seed Meringue Roulade
- Total Time: 1 hour 55 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A light and airy meringue roll swirled with tangy lemon curd and crunchy poppy seeds, filled with fluffy whipped cream—this elegant dessert delivers the perfect balance of sweet and tart with every bite.
Ingredients
- 5 egg whites
- 200g granulated sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- 3 egg yolks
- 100g sugar
- Zest of 1 lemon
- 60ml lemon juice
- 50g unsalted butter
- 250ml heavy cream (for whipping)
Instructions
- Preheat oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks. Fold in vinegar, cornstarch, vanilla, and poppy seeds.
- Spread meringue evenly onto the prepared baking sheet. Bake for 25–30 minutes until set and lightly golden. Let cool completely on a clean kitchen towel dusted with powdered sugar.
- For lemon curd, whisk yolks, sugar, zest, and juice in a saucepan over low heat. Cook until thickened. Remove from heat and stir in butter. Chill.
- Whip cream until stiff peaks form. Fold in cooled lemon curd.
- Carefully invert meringue onto a new piece of parchment. Peel off the backing, then spread lemon cream over the surface.
- Roll up gently using the towel to help. Chill for 1–2 hours before serving.
Notes
- Use superfine sugar for a smoother meringue texture.
- Dusting with powdered sugar prevents sticking during rolling.
- Roll slowly to avoid cracks; minor cracks can be hidden with powdered sugar or garnish.
- Lemon curd can be made a day in advance.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
