Lemon Roll Meringue (Print Version)
# Ingredients:
01 -
4 eggs for sponge cake.
02 -
120g sugar for the sponge.
03 -
100g flour.
04 -
Zest of one lemon.
05 -
80ml cane syrup.
06 -
Juice from half a lemon for the syrup.
07 -
4 eggs for lemon curd.
08 -
3 lemons.
09 -
180g sugar for the curd.
10 -
30g cornstarch.
11 -
100g butter.
12 -
2 egg whites for the meringue.
13 -
120g sugar for the meringue.
14 -
40g water.
# Instructions:
01 -
Beat the eggs with sugar. Add the lemon juice, zest, and cornstarch. Cook in a double boiler until it thickens. Blend in the butter at the end.
02 -
Whisk the egg yolks with sugar, then mix in the flour. Fold in whipped egg whites. Bake at 180°C for 8-9 minutes.
03 -
Soak the sponge cake with lemon syrup, spread lemon curd on top, roll it up, and chill it in the fridge.
04 -
Heat the sugar and water to 120°C, then pour it into whipped egg whites while mixing until the mixture cools down.
05 -
Coat with meringue and caramelize the surface using a torch.
# Notes:
01 -
Great for last-minute holiday treats.
02 -
Store it in the fridge.