Lemon and raspberry roulade recipe

(128 ratings)

This lemon and raspberry roulade can be prepped ahead and is only 209 calories per slice.

lemon and raspberry roulade
(Image credit: Alamy)
Preparation Time15 mins
Cooking Time45 mins Leave to cool for 1hr
Cost RangeCheap
Nutrition Per PortionRDA
Calories209 Kcal10%
Fat9.9 g14%
Sugars24.7 g27%
Saturated Fat6.1 g31%
Protein2.8 g6%
Carbohydrates26.7 g10%

Our lemon and raspberry roulade is the perfect combination of crunchy meringue, rich lemon curd cream and fresh zingy raspberries. 

This is a simple upgrade to a classic lemon roulade. We’ve added fresh raspberries to the filling which adds a lovely pop of colour and extra fruity taste. The recipe serves eight and is 209 calories per slice. 


  • 5 medium egg whites
  • 150g (5oz) caster sugar
  • 1 level tbsp cornflour
  • Icing sugar, for dusting

For the filling:

  • 150ml  double cream
  • 4 tbsp lemon curd
  • 150g raspberries, plus extra for garnish
  • Small mint leaves, to decorate (optional) 




  • To make the meringue, set the oven to 150C (130C fan, Gas 2). Line a 33x21cm baking tray with baking paper.
  • Whisk the egg whites until stiff. Add 1 tablespoon caster sugar, whisk again to regain stiff peaks. Continue until all the sugar is added and the mixture looks stiff and shiny. Quickly whisk in the cornflour.
  • Spoon the mixture onto the prepared tin and level the surface. Bake for 45 minutes in the centre of the oven until it’s just firm to the touch. Cool, uncovered for at least 1 hour.
  • To make the lemon filling, lightly whip the cream until it just forms soft peaks and fold in the lemon curd.
  • Turn the meringue out onto a sheet of baking parchment, dusted with icing sugar. Trim off the edges. Spread over the lemon cream mixture.
  • Scatter the raspberries over the top and then roll up, from one of the short sides, using the paper to help roll it up. Transfer to a serving dish and chill until ready to serve.
  • Serve sliced with a few extra raspberries and mint leaves.

Watch how to make lemon and raspberry roulade

Top tips for making lemon and raspberry roulade

When making this roulade it’s important to use a good quality lemon curd to achieve the best flavour. If you'd like an extra boost of raspberry flavour, consider spreading some raspberry jam on the meringue before you add the cream filling. For more tips and tricks continue reading below. 

Can I freeze roulade?

Sue recommends omitting the raspberries if you want to make the roulade and freeze it. You can simply will with the creamy lemon curd mixture and serve with fresh raspberries.

Do you roll roulade hot or cold?

For this recipe, cookery editor Sue recommends  letting the meringue cool and rest in the tin for around an hour after baking.

Can you eat roulade the next day?

This is best eaten on the day it is made but you can keep leftovers in an airtight container in the fridge for up to two days. 

For this recipe cookery editor Sue McMahon uses a stand mixer to make the meringue. If you’d like to invest in this stylish piece of kitchen equipment, food editor Jessica Dady recently wrote a Kitchenaid mixer review.

KitchenAid Mixer Design Series 4.7l Blossom Artisan - View at KitchenAid

KitchenAid Mixer Design Series 4.7l Blossom Artisan - View at KitchenAid

A stand mixer is your ultimate friend when making meringue. You can get the egg whites started while you prepare the lemon filling. It’s also easy to gradually add the sugar. We love the detailed hammered copper mixing bowl in this particular design of KitchenAid stand mixer and the chic colour. There are 10 speeds and it comes with a five year guarantee. 

You will love our lemon meringue pie if you like the flavours in this recipe. We also recommend our lemon pudding or lemon creams if you prefer an easier dessert. Plus, it’s always a good idea to bake a lemon drizzle cake. 

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.