Lemon Curd Meringue Roulade
Freshly made lemon curd trumps the jarred version any day. This seemingly difficult dessert is made easy with this healthy, sugar-free version. Using this lemon-curd recipe makes for a delicious filling in my meringue roulade base made from fresh organic egg whites and topped with organic heavy whipping cream or whipped coconut cream making it dairy-free. Low-carb recipes are key for weight loss. Sugar spikes insulin levels and over time that will create multiple metabolic health challenges, such as a growing waist to hip ratio, insulin resistance, high blood pressure, high blood sugar levels and chronic inflammation. Learning to cook using no sugar or sugar substitutes, like monk-fruit, stevia and erythritol will help you win the war on obesity.
Serves 2-3
Ingredients
Meringue Base:
2 egg whites
1/2 t. cream of tartar
cooking spray (duck fat, avocado oil, coconut oil)
Lemon Curd:
4 egg yolks
1 c. granular monk fruit, Swerve or erythritol
1 c. fresh lemon juice
8 T. butter or ghee
Whipped Topping:
1/4 t. vanilla extract (alcohol free)
1 c. whipped cream or whipped coconut cream (8 oz. container of heavy whipping cream or 2 cans full-fat coconut cream)
1 T. powdered monk fruit, Swerve, erythritol
*If using coconut cream, place in the fridge the night before.
Directions
Lemon Curd:
Add all ingredients into a medium saucepan over medium high heat.
Stir with a whisk the entire cooking time until the mixture begins to thicken.
The curd is done when it coats the back of a spoon.
Pour the mixture through a sieve to separate any clumps - make sure your strainer is over another bowl.
Place the curd in the fridge to set-up before using.
Meringue Base:
Set oven to 400 degrees.
In a stand-up mixer, or using a hand-held mixer, whip the egg whites and cream of tartar together until soft peaks form.
Line a baking sheet with silpat or parchment paper (spray with baking oil if using paper).
Pour the batter onto the lined baking sheet and spread into a rectangle about 1/2” thick.
Bake for 8 minutes.
Turn down the oven to 320 degrees and continue to bake for 8 more minutes (watch your oven as times may vary).
When the egg white base is a light golden brown, remove from oven and let cool completely.
Whipped Cream:
Place the heavy whipping cream into a large mixing bowl or stand-up mixer.
Add the vanilla and sweetener.
Using a hand-held mixer or stand-up mixer, whip on high for a few minutes until light and fluffy.
Store in fridge until use.
For the whipped coconut cream, remove the white, fleshy coconut from the can - do not use the coconut water.
Place the coconut cream into a large mixing bowl.
Add the vanilla and sweetener.
Whip on high until light and fluffy.
Store in fridge until use.
Let’s put it all together:
Place two large spoonfuls of your whipped topping into the lemon curd and blend well, careful not to over mix.
Place the lemon curd mixture on the meringue base and gently roll, short side, into a log.
Use the whipped topping to spread evenly on top of the meringue log (if you have extra, place a dollop on top of each slice before serving.
Serve immediately or store in fridge until ready.
**feel free to add fresh berries and slivered almonds on top.