Make this Beautiful Lemon Roulade!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Fill a saucepan a third of the way with water and heat over medium-high until steaming hot.

In a bowl, combine 6 eggs and 1.5 cups sugar, then set aside.

Zest 4 medium-sized lemons, aiming for about 4 tablespoons of zest.

Juice the lemons to obtain 0.5 cups of lemon juice.

Place the egg and sugar mixture over the steaming water (double boiler) and add the lemon zest and juice.

Stir constantly for about 8-10 minutes until thickened and opaque, resembling whipped cream.

Remove from heat and whisk in 4 ounces of cubed butter until melted and smooth.

Cover the lemon curd with plastic wrap and let it cool completely.

In a separate saucepan, heat 2 cups of whole milk with 0.75 cups of sugar (half of it) over medium heat until steaming hot.

In a bowl, whisk together 2 egg yolks, 2 whole eggs, 4 tablespoons of cornstarch, and the remaining sugar.

Slowly whisk the hot milk mixture into the egg mixture to temper the eggs, then return it all to the saucepan.

Cook over medium heat until thickened, then remove from heat and stir in 2 teaspoons of vanilla extract.

Pass the mixture through a strainer into another bowl and cover with plastic wrap to cool completely.

In a mixing bowl, whip 5 room temperature eggs, 0.75 cups of sugar, a pinch of salt, and 1 teaspoon of vanilla extract on high speed for about 5 minutes until fluffy.

In another bowl, combine 0.75 cups of flour and 1 teaspoon of baking powder, then add the zest of one lemon.

With the mixer on low speed, gradually add the flour mixture to the egg mixture until just combined.

Line a half sheet baking tray with parchment paper and spray it with non-stick spray.

Spread the batter evenly in the prepared baking tray and bake in a preheated oven until golden and set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens