Lemon and Pistachio Meringue Roulade from Mary Berry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds provide a nut-free option.

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.

Add 275 grams of caster sugar, a tablespoon at a time, until the mixture becomes stiff and glossy.

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

Spread the meringue in the lined tin and sprinkle with chopped pistachios.

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

While the meringue is baking, make the lemon curd by melting 100 grams of butter with 225 grams of caster sugar.

Add lemon juice and lemon zest to the melted butter and sugar mixture.

Incorporate the egg yolks into the mixture, stirring continuously over simmering water until it coats the back of a spoon.

Remove the meringue from the oven and 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 the lemon curd, marbling them together lightly.

Roll the meringue tightly, using the paper to help, and cut bravely at the beginning to start the roll.

Lift the meringue using the paper and place it on a serving dish.

Decorate with edible flowers and any additional decorations like Easter eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens