Lemon Meringue Blueberry Roll – Move Over Lemon Meringue Pie, This Dessert Is WAY Better!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.

Spread the meringue onto the prepared baking sheet in an even layer, smoothing the top.

Bake for 25-30 minutes until the meringue is set and lightly golden.

Remove from the oven and let cool completely on a wire rack.

In a separate bowl, combine lemon juice, lemon zest, and butter, then mix until smooth.

Fold in blueberries gently into the lemon mixture.

In another bowl, whip heavy cream with powdered sugar until soft peaks form.

Spread the lemon-blueberry mixture over the cooled meringue evenly.

Top with whipped cream, then carefully roll the meringue from one end to the other, using the parchment to help.

Chill the rolled dessert in the refrigerator for at least 1 hour before slicing.

Slice and serve chilled, garnishing with additional blueberries if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens