Low-fat lemon meringue roulade recipe

Click to rate
(510 ratings)
Sending your rating
  • Low-fat






55 min

Nutrition per portion

Calories 297 kCal 15%
Fat 0.7g 1%

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!)

Click to rate
(510 ratings)
Sending your rating