Low-fat lemon meringue roulade recipe

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  • Low-fat
serves: 4
Skill: easy
Cooking: 55 min

Nutrition per portion

Calories 297 kCal 15%
Fat 0.7g 1%
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  • This sweet and sharp lemon meringue roulade with summer berries in it is a healthier alternative to a tasty favourite.


    • 3 egg whites
    • 175g caster sugar
    • 1tsp cornflour
    • 2tbsp icing sugar
    • 300g 0% fat Greek yogurt
    • 3tbsp lemon curd
    • 100g raspberries
    • 100g blueberries


    • Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy.

    • Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper.

    • Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.

    Top tip for making Low-fat lemon meringue roulade

    Make the day before, then chill in the fridge overnight (no picking, please!)

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    Classic lemon meringue roulade
    Mary Berry’s lemon drizzle cake
    Lemon cheesecake

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