For the Meringue

  • 190 grams egg whites (approximately 6 large eggs)
  • 250 grams sugar (1.25 cups)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice

For the Lemon Curd

  • 2 egg yolks
  • 80 grams sugar (0.4 cups)
  • Juice of 1 lemon
  • Juice of 1 orange
  • 1 tablespoon cornstarch

For the Cream

  • 350 grams cream cheese (12 ounces)
  • 200 ml heavy cream (0.8 cups)
  • 100 grams powdered sugar (0.5 cups)


  • Mixing Bowl

    Ensure your bowl is dry and grease-free for the best meringue results.

  • Electric Mixer

    This will help you achieve those perfect stiff peaks effortlessly.

  • Spatula

    A silicone spatula is ideal for folding in ingredients without deflating the mixture.

  • Baking Sheet

    Line it with parchment paper to prevent sticking.

  • Saucepan

    A heavy-bottomed saucepan works best for even heat distribution when making the lemon curd.


Step 1


Whisk the egg whites with sugar and lemon juice until stiff peaks form.
Gently fold in the cornstarch at the end.
Bake at 150°C (300°F) for 30 minutes.
Allow it to cool completely.

Step 2

Lemon Curd

Combine all ingredients in a saucepan.
Cook on medium heat, stirring constantly, until thickened.

Step 3


Whip all ingredients together until thick.
Use part of the cream for filling and the rest for decoration.


When it’s time to serve your Lemon Meringue Delight, consider these fun and tasty ideas:

Garnish with Fresh Berries: Brighten up your dish by adding a handful of fresh raspberries, blueberries, or strawberries on top. They complement the tangy lemon flavor beautifully.

Decorate with Mint Leaves: A few sprigs of fresh mint can add a lovely pop of color and a refreshing taste.

Pair with a Scoop of Sorbet: Serve a small scoop of lemon or orange sorbet on the side for a cool, fruity contrast. 🍧

Personal Touches: Feeling creative? Sprinkle some edible flowers on top, or add a dusting of powdered sugar for a snowy effect. The sky’s the limit! 🌸


If you need to make this recipe gluten-free or vegan, don't worry! Here are some easy swaps you can make:

Gluten-Free: Luckily, this recipe is almost naturally gluten-free. Just ensure that your cornstarch is certified gluten-free to avoid any cross-contamination. 👍

Vegan: To make a vegan version, replace the egg whites with aquafaba (the liquid from canned chickpeas). Use a plant-based cream cheese and heavy cream alternative for the cream component. For the lemon curd, combine 1 cup of coconut milk with a bit of turmeric for color, and thicken with cornstarch. 😃


  • How do I know when the meringue is ready?

    Look for stiff, glossy peaks that hold their shape when you lift the mixer. If in doubt, give the bowl a gentle shake—if the meringue stays put, you’re good to go!

  • Can I make the lemon curd in advance?

    Yes! You can make it a few days ahead and store it in the fridge. Just give it a good stir before using.

  • How can I prevent my meringue from cracking?

    Let the meringue cool slowly in the oven with the door slightly ajar. This helps to prevent sudden temperature changes that can cause cracking.

  • Can I use store-bought lemon curd?

    Absolutely! If you're short on time, store-bought lemon curd can be a convenient alternative. Just make sure it's a brand you love.

  • What’s the secret to a smooth cream?

    Start with cold ingredients and whip them at medium speed until they thicken. Avoid over-whipping to prevent the cream from becoming grainy.

  • How do I store leftovers?

    Store any leftovers in an airtight container in the fridge. It's best enjoyed within 2-3 days.

Nutrition facts

Lemon Curd Meringue Roll
Recipe Yield:8 servings
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:35g
Total Sugars:30g