LEMON MERINGUE PIE ROULADE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Get a super clean bowl and add 5 egg whites.

Whisk the egg whites using an electric whisk until super thick.

Gradually add caster sugar, spoonful by spoonful, until fully incorporated and glossy.

Line a Swiss roll tin with baking paper and spread the meringue mixture evenly in the tin.

Sprinkle almonds on top of the meringue (optional).

Bake in the oven for 8 to 10 minutes until the almonds are slightly toasted and the meringue is lightly golden brown.

Lower the oven temperature and bake for an additional 15 minutes to warm through.

Once baked, flip the meringue onto a chopping board lined with baking parchment, removing the original parchment carefully after 10 minutes of cooling.

In a clean bowl, whip double cream until light and thickened.

Gently fold in 5 tablespoons of lemon curd without over-whipping the cream.

Spread the lemon cream filling evenly on top of the cooled meringue.

Grate lemon zest over the cream filling for added flavor.

Sprinkle crushed biscuits on top to mimic a biscuit base.

Roll the meringue tightly using the baking parchment to assist.

Chill the rolled roulade in the fridge to set.

Optionally, decorate with blueberries and dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens