We had a request for a Lemon Meringue dessert so rather than just making a normal pie, we came up with a low carb ketogenic Lemon Meringue Roulade
Ingredients
- Filling
- Real Food For Life Keto Lemon Curd
- 300 ml pure cream
- 2 tbsp powdered erythritol (order erythritol here)
- Meringue
- 4 large egg whites (chilled)
- 150gm powdered erythritol (order erythritol here)
Method
- Chill egg whites and mixing bowl/beaters (gives a better meringue result)
- Line a 30 x 20cm baking tray with baking paper.
- Preheat oven to 150 deg Celsius
- Beat the egg whites till stiff, then slowly add the powdered erythritol until both stiff and shiny
- Transfer the mixture to the lined baking tray, smoothing/levelling the surface
- Bake on middle shelf of oven for 30 mins till firm (just) on outside, remove from oven and allow to cool uncovered for a minimum of an hr
- Dust another piece of baking paper with powdered erythritol then transfer meringue onto it
- Spread lemon curd over meringue, then layer with whipped cream
- Roll meringue up from the narrow edge with the baking paper being removed as rolling.
- Transfer to plate and chill till serving
