Low-fat lemon meringue roulade recipe

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

Nutrition per portion

RDA
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.

    Ingredients

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

    Method

    • 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!)

    You might also like...

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

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    (601 ratings)
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