Low-fat lemon meringue roulade

(124 ratings)
Lemon and Berry Roulade
Lemon and Berry Roulade
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

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

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


  1. Preheat oven to 140C/275F/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.
  2. 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.
  3. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 297(kcal)
  • Fat 0.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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