Recipe Lemon Curd Swiss Roll

In a large roomy bowl whisk together the eggs and caster sugar with a pinch of salt for 6 7 minutes or until the mixture has become pale thick and mousse like and leaves a trail when you take the whisk out of the mix. Cook over lowest heat possible stirring constantly until mixture is thick enough to evenly coat the back of a spoon. Stir occasionally until the sugar is.

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Line a swiss roll tin or shallow baking tin measuring about 25cm x 37cm on the base.

Recipe lemon curd swiss roll. Put the eggs and caster sugar into a bowl and mix with an electric whisk until it is frothy and leaves ribbon trails on itself when you take the whisk out. Preheat the oven to 400 f using a pastry brush coat the bottom and sides of an ll by 17 inch jelly roll pan with 1 tablespoon of softened butter. Refrigerate until ready to use.

For the lemon curd put the butter sugar lemon zest and juice into a bowl set over a saucepan of simmering water ensure the bowl does not touch the water. To make lemon curd. Line the pan with a 22 inch long strip of wax paper and let the paper extend over the ends of the pan.

In 2 quart saucepan combine butter sugar lemon juice and egg yolks. Pour into small bowl and stir in lemon peel. Sift in the flour and fold in gently using a metal spoon or a rubber spatula.

Heat the oven to 200ºc and grease and line a swiss roll tin. Preheat the oven to 190 c fan 170 c gas 5. Do not let your mixture boil the eggs will curdle.

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