Recipe: Stephanie Alexander’s lemon roulade

Lemon Roulade Recipe

Oh my … please stop me from eating the screen. Just LOOK at that homemade lemon curd oozing out between layers of cream and cake. Have you ever seen anything that said ‘EAT ME’ quite like this? Stephanie Alexander‘s Lemon Roulade recipe is best served freshly filled, rather than refrigerated. Which basically means that you and your guests will just have to eat the whole thing in one sitting – no excuses!


  • melted butter
  • 6 eggs, separated
  • 60 g plain flour
  • grated zest of 1 lemon
  • ½ cup castor sugar, plus extra for rolling
  • ¾ cup cream, whipped
  • pure icing sugar

Lemon curd

  • 4 egg yolks
  • ⅔ cup castor sugar
  • 60 g unsalted butter
  • 2 teaspoons grated lemon zest
  • 100 ml lemon juice

Click to get cooking