Swiss Roll With Lemon-Curd Filling

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READY IN: 40mins
SERVES: 34
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make lemon curd:
  • In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
  • Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
  • Do NOT let your mixture boil, the eggs will curdle.
  • Pour into small bowl and stir in lemon peel.
  • Refrigerate until ready to use.
  • Swiss Roll:
  • Heat oven to 400°F.
  • Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
  • Line pan with wax paper, allow to extend over the sides.
  • Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
  • Turn pan over and tap to remove extra flour.
  • With beater or wire whisk beat sugar and eggs together until light and fluffy.
  • A little at a time, sift self rising flour over eggs.
  • Fold gently together with rubber spatula, do NOT overmix.
  • Pour batter into lined pan and spread evenly.
  • Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
  • Remove from oven and dust evenly with superfine sugar.
  • Turn it out on a sheet of wax paper and peel away paper.
  • Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
  • Cool.
  • To serve, cut into 1/2 inch slices.
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