Lemon Curd Sponge Roulade

lemon curd sponge roulade on white platter with side plate and a slice of roulade and spoon

Lemon curd sponge roulade is a light as a feather sponge, filled with lip puckering lemon curd and fresh cream. It will become a winning recipe for your repertoire. Ten minutes to make the sponge and ten more to bake, add another 10 minutes for your lemon curd and job done. Delish!

When we first came across this recipe we doubted the simplicity of the recipe and the wow factor it would deliver. Many family and friends have enjoyed this lemon curd sponge roulade and gone home with the recipe and in turn shared the wow of this cake far and wide.

We love recipes that you know will deliver every time you make it and this lemon curd sponge roulade is one of them. Just such a quick and easy dessert and yet so big on flavour.


Summertime brings an abundance of lemons to our kitchen from the tree in the garden, and the curd in this recipe is just so easy and quick to prepare that we often whip up a batch to share around. Curd is lovely as a filling for little meringues topped with cream meringue nests or spread on freshly baked scones, swirled into ice cream……. anyway you eat it you’re bound to love it.

As young children growing up in Canberra on a farm that had been a nursery in another life, we were lucky enough to have heaps of gorgeous fruit trees there. Mum would often stew the plums from the trees that grew next to our house or make curd from the lemons that grew down the paddock. Hence our love today of this wonderful spread, Ah food memories that can transport you back to another time and place….. what’s your favourite food memory?

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lemon curd sponge roulade

  • Author: adapted from Stephanie Alexander
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 serves


Lemon curd sponge roulade is as light as a feather. Filled with lip puckering lemon curd and fresh cream. It’s sure to become a winning recipe for your repertoire.


lemon curd

  • 1/2 cup  (125 ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup  (225 grams) castor sugar
  • 3 whole large eggs, lightly whisked
  • 2 teaspoons cornstarch (cornflour)
  • 1 stick (100 grams) butter, chopped into small cubes


  • 6 large eggs separated
  • 2 oz (60 grams) all purpose (plain) flour
  • 2 teaspoons grated lemon zest
  • 1/2 cup (100 grams) castor sugar


  • 9 fl oz (250 ml) cream, whipped till soft peak stage


  • clean tea towel and extra baking paper
  • Icing sugar to dust


lemon curd

  • add juice, zest, sugar, eggs and cornstarch (cornflour) to a small heavy based pot
  • whisk over medium heat till sugar dissolves – approx 2-3 minutes
  • whisk until small bubbles appear on surface (do not boil) and immediately remove from heat and whisk in butter till melted
  • to test curd is ready, dip a spoon into the curd and run your finger across the back. If it leaves a clear path, the curd is ready, if not continue to cook for another minute or so and retest
  • spoon into a bowl, cover with clingfilm and refrigerate until set  ( approx 4 hours)


  • preheat oven to 345 F (175 C), with shelf in the middle
  • line a 13 inch x 9 inch (34cm x 24cm) swiss roll pan with baking paper
  • beat egg yolks, flour, zest and sugar till pale (about 3 minutes on high) – see notes for ribbon stage
  • beat egg whites till stiff peaks form
  • fold whites into the egg yolk mixture till combined
  • spoon into pan and smooth the top
  • place on middle shelf and set timer for 8 minutes (depending on oven, sponge may take another minute or 2 but keep a close eye on it)
  • sponge is ready when its is a light golden colour and skewer inserted in centre comes out clean
  • place tin on cake rack till cool
  • place a clean tea towel on bench and place 2 pieces of baking paper on towel slightly overlapping to make the paper deep enough to roll finished sponge
  • lift cooled sponge over the tea towel and baking paper and gently peel back baking paper
  • spread lemon curd over sponge leaving a 1 inch (2.5cm) border
  • spread cream over lemon curd
  • pick up the edge of tea towel and baking paper and roll sponge away from you till you have a large sausage shape
  • gently twist baking paper ends and roll tea towel over
  • refrigerate till ready to serve
  • unwrap roulade from paper and lift onto serving plate
  • gently pull paper from base of plate
  • dust with icing sugar 
  • serve and enjoy


  • the sponge mixture should be pale yellow, almost white in colour to reach the ribbon stage. When you lift the whisk the mixture should fall slowly forming a ribbon that will hold it’s shape for a few minutes
  • Lemon curd and cream can be prepared the day before
  • to test curd is ready, dip a spoon into the curd and run your finger across the back. If it leaves a clear path, the curd is ready, if not continue to cook for another minute or so and retest
  • you will have a little extra lemon curd leftover to spread on toast. Lucky you!
  • Category: cakes and desserts
  • Method: Baked
  • Cuisine: English

Keywords: lemon curd sponge


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