Blueberry Lemon Meringue Roulade

Blueberry Lemon Meringue Roulade is a delicious light and fluffy dessert that is the perfect combination of tart and sweet. It is sweetened with natural sugar substitutes and is gluten-free and grain-free, making it perfect for Passover! Blueberry Lemon Meringue Roulade looks like a super fancy dessert, but it is actually super easy to make and is sure to impress your guests.

Blueberry Lemon Meringue Roulade by @jesselwellness #dessert #roulade

Blueberry Lemon Meringue Roulade Recipe

(gluten-free, dairy-free, grain-free)

Prep time: 20 minutes | Cook time: 18 minutes | Cooling time: 15 minutes | Serving size: 4

Ingredients

  • 1 Tbsp coconut oil
  • 3 eggs
  • ½ tsp cream of tartar
  • 2/3 cup coconut sugar, powdered (I do this in a food processor)
  • ½ cup flaked almonds
  • Vegan Lemon Curd (get the recipe here)
  • 1 lb fresh Blueberries

Directions

  1. Preheat the oven to 400F.
  2. Line a lasagna pan with parchment paper and brush with coconut oil.
  3. Separate the egg yolks from the whites and beat the egg whites in a large bowl until frothy and tripled in size.
  4. Add the cream of tartar and beat until fluffy and soft peaks start to form.
  5. Slowly add sugar 3 Tbsp at a time, beating constantly, until stiff peaks start to form. Continue whisking until the mixture is thick and glossy.
  6. Spread meringue mixture into the lasagna pan and scatter with the flaked almonds. Place the tin fairly near the top of the preheated oven and bake for 8 minutes.
  7. Reduce the temperature to 325F, and bake until golden brown, roughly 10 minutes. Don’t cook it for too long or it will be hard to roll.
  8. Remove the meringue from the oven and let it cool for 15 minutes.
  9. Turn almond-side down onto a sheet of parchment paper. Peel off the paper from the base of the cooled meringue, spread Vegan Lemon Curd and sprinkle with blueberries. Use the parchment paper to roll the lemon meringue roulade the same way you would roll sushi.
  10. Before you serve, sprinkle with the rest of the blueberries and enjoy.

Blueberry Lemon Meringue Roulade by @jesselwellness #vegan #lemon

If you are interested in learning more about the natural sugar substitutes used in this recipe, you will love my FREE Guide to Natural Sugar Substitutes. It teaches you how to use them to turn your favourite desserts into healthy treats. It also contains bonus recipes from Jesse Lane Wellness Healthy Dairy Free Desserts.

Bonus Recipes in Guide to Natural Sugar Substitutes by @jesselwellness #healthydessert #recipes

What is your favourite Passover dish?
Please leave a link in the comments section so I can bring it to my seder!

 

Blueberry Lemon Meringue Roulade
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Blueberry Lemon Meringue Roulade is a delicious light and fluffy dessert that is the perfect combination of tart and sweet. It is sweetened with natural sugar substitutes and is gluten-free and grain-free, making it perfect for Passover! Blueberry Lemon Meringue Roulade looks like a super fancy dessert, but it is actually super easy to make and is sure to impress your guests.
Ingredients
  • 1 Tbsp coconut oil
  • 3 eggs
  • ½ tsp cream of tartar
  • ⅔ cup coconut sugar, powdered (I do this in a food processor)
  • ½ cup flaked almonds
  • Vegan Lemon Curd
  • 1 lb fresh Blueberries
Instructions
  1. Preheat the oven to 400F.
  2. Line a lasagna pan with parchment paper and brush with coconut oil.
  3. Separate the egg yolks from the whites and beat the egg whites in a large bowl until frothy and tripled in size.
  4. Add the cream of tartar and beat until fluffy and soft peaks start to form.
  5. Slowly add sugar 3 Tbsp at a time, beating constantly, until stiff peaks start to form. Continue whisking until the mixture is thick and glossy.
  6. Spread meringue mixture into the lasagna pan and scatter with the flaked almonds. Place the tin fairly near the top of the preheated oven and bake for 8 minutes.
  7. Reduce the temperature to 325F, and bake until golden brown, roughly 10 minutes. Don’t cook it for too long or it will be hard to roll.
  8. Remove the meringue from the oven and let it cool for 15 minutes.
  9. Turn almond-side down onto a sheet of parchment paper. Peel off the paper from the base of the cooled meringue, spread
  10. Vegan Lemon Curd
  11. and sprinkle with blueberries. Use the parchment paper to roll the lemon meringue roulade the same way you would roll sushi.
  12. Before you serve, sprinkle with the rest of the blueberries and enjoy.

Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts Slider

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