Lemon & Pistachio Meringue Roulade recipe - Mary Berry's Easter Feast: Episode 2 - BBC

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped coconut cream

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Separate the yolks from the 5 egg whites, saving the yolks for lemon curd.

Whisk the egg whites on full speed until they look like clouds.

Gradually add 277.5 g of caster sugar, one tablespoon at a time, until the mixture becomes stiff and glossy.

Line a baking sheet with non-stick paper and grease it lightly to prevent slipping.

Spread the meringue onto the prepared baking sheet evenly.

Sprinkle chopped pistachios over the meringue.

Bake in the oven for 8 minutes at 180°C fan until golden brown, then reduce the temperature to 140°C for another 15 minutes.

While the meringue is baking, make the lemon curd by melting 100 g of butter with 225 g of caster sugar, then adding lemon juice and lemon zest.

Stir in the egg yolks and cook over simmering water, stirring until it coats the back of a spoon to make the lemon curd.

Once the meringue is done, sprinkle icing sugar on a sheet of non-stick paper to prevent sticking when turning it out.

Turn the meringue out onto the icing sugar and carefully peel off the paper.

Spread the meringue with a mixture of heavy cream and lemon curd, marbling the lemon curd lightly through the cream.

Roll the meringue tightly from one end, using the paper to assist, and press gently to create a tight roll.

Transfer the roulade to a serving dish, seam side down, and decorate with edible flowers and primroses.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens