The best lemon meringue roulade recipe with raspberries

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Whisk egg whites in a clean bowl until foamy.

Add cream of tartar and continue whisking until soft peaks form.

Gradually add sugar, whisking until stiff peaks form and mixture is glossy.

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

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

Remove from oven and let cool slightly before peeling off parchment.

Spread lemon curd over the cooled meringue, then top with whipped cream.

Roll the meringue tightly from one end to form a roulade, using the parchment to help.

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

Garnish with fresh raspberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens