Make this impressive lemon curd and blueberry roulade recipe then check out our chocolate roulade, lemon roulade, raspberry roulade and more roulade recipes.


  • 4 egg whites
  • 200g caster sugar
  • ¾ tsp cornflour
  • ¾ tsp white wine vinegar
  • 2 lemons, zested
  • to dust icing sugar


  • 200g blueberries
  • 2 tbsp caster sugar
  • ½ lemon, zested and juiced


  • 300g double cream
  • 200g lemon curd


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 30cm swiss roll tin with baking paper. In a large, clean bowl, whisk the egg whites with a pinch of salt using electric beaters until stiff. Gradually add the sugar, 1 tbsp at a time, whisking constantly, until stiff and glossy. Fold through the cornflour, vinegar and lemon zest. Spread the mixture evenly onto the baking tray and bake for 15-20 minutes or until crisp on the outside. Remove from the oven, lay down a piece of baking paper and flip the meringue over onto it, carefully pull away the used baking paper and discard, and leave to cool.

  • STEP 2

    In a small pan, simmer the blueberries, sugar and lemon zest for 8 minutes or until thickening, and the blueberries are starting to break down. Take off the heat and leave to cool.

  • STEP 3

    Lightly whip the cream to soft peaks and fold in the lemon curd until just combined and creating a ripple effect. Spread the filling evenly onto the cooled meringue, then drizzle over 1/3 of the compote.

  • STEP 4

    Roll the meringue as tightly as possible lengthways, using the baking paper to encourage it to turn over, then transfer to a serving plate.

  • STEP 5

    To finish, dust with icing sugar followed by drizzles of the remaining compote.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating