Lemon Roll Recipe




Lemon Roll Ingredients

1 cup plus 2 tablespoons sifted ca
1 tsp baking powder
1/4 tsp salt
6 eggs, separated
1 cup superfine granulated sugar
1 1/2 tsp lemon rind, grated
3 tbsp lemon juice
1 confectioners sugar

SUPER LEMON FILLING

2/3 cup sugar
3 tbsp cornstarch
2/3 cup water
2 egg yolks, slightly beaten
1 tbsp butter
2 tbsp lemon rind, grated
1/4 cup lemon juice

A Recipe for
Lemon Roll

 

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This Lemon Roll recipe is one of many in our Fruit Category.






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This Recipe for Lemon Roll is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.



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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Lemon Roll from the recipe cookbook of Recipes-to-go (Fruit)


Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.

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Lemon Roll recipe - a tasty recipe for you to add to your collection!

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If you find any errors in this Lemon Roll recipe please inform us and we will amend the Lemon Roll recipe immediately


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Lemon Roll

I eat merely to put food out of my mind.

N.F. Simpson






Lemon Roll Directions

Butter a 15x10x1 jelly roll pan, line with wax paper, butter paper.
Sift flour, baking powder and salt onto wax paper. Beat the egg
whites in a medium bowl with electric mixer on high speed until
frothy. Add 1/2 cup of the sugar, 1 Tablespoon at a time, beating
until the meringue forms stiff, glossy peaks. Beat the egg yolks in a
small bowl with the electric mixer and the same beaters, without
washing, until light. Add the remaining sugar 1 tablespoon at a time,
beating until mixture is thick and creamy. Add lemon juice and rind.
By hand, add the flour mixture gradually, beating until smooth. Fold
egg mixture into meringue until no streaks of white remain. Spread
batter evenly in prepared pan. Bake in a moderate oven 350~, for 15
minutes or until cake springs back when lightly touched with
fingertips. Cool in pan on wire rack 5 minutes. Invert pan on a clean
cloth that has been generously sprinkled with confectioners sugar.
Carefully peel off paper. Trim off any crispy edges then roll up with
towel, starting at one of the short sides. Cool completely on wire
rack. Unroll cooled cake; spread with Super Lemon Filling. Re-roll,
then wrap firmly in wax paper, refrigerate until firm.
To serve: Remove wax paper, place roll on serving platter and
sprinkle with powdered sugar.
For Filling: Combine sugar and cornstarch in a small saucepan. Stir
in water. Cook, stirring constantly until mixture thickens and
bubbles, 1 minute. Remove from heat. Beat half the hot cornstarch
mixture into beaten egg yolks, then stir back into saucepan. Cook one
minute longer. Stir in butter, lemon rind and juice. Place piece of
plastic wrap directly on filling to prevent skin forming. Refrigerate
until ready to use.

Serves: 8

 

 

 

 

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