Sunday, September 9, 2012

Lazy Sunday...yeah right!

Having the in-laws over for dinner and after flicking through my folder of recipes I thought I'd make a super simple and easy lemon roulade. My friend K gave me the recipe and I've made it a few times, it's pretty foolproof and very yummy! 


The lemon curd recipe makes 3 cups and you only use 1/2 cup for the filling so plenty left over for the fridge. The sponge only takes around 8 minutes in a hot oven and cools pretty quickly too.  No creaming butter and sugar.

Lemon Curd

200g Butter
1 cup castor sugar
Juice and zest of 3 lemons
4 eggs

  • Melt butter on medium high heat
  • Whisk in sugar, lemon zest, juice and eggs
  • Whisk continually on medium heat until it just begins to boil and remove from heat immediately.
  • Cool

4 eggs at room temp
1/2 cup castor sugar
1/2 cup SR flour

  • Beat eggs and sugar until thick and creamy.
  • Sift flour into mixture and fold together.
  • Line a 25cm x 35cm jelly roll pan and spray with a light coating of oil
  • Bake on 200oC for 8 minutes or until risen and toast coloured.
  • Turn out onto a clean sheet of baking paper and cool completely.
To put together

150ml cream
1/2 cup lemon curd

  • Whip cream until thick, fold in lemon curd.
  • Keeping sponge on the baking paper score approx 1cm along the long edge of it.
  • Spread cream mix over entire surface of sponge.
  • Fold in the scored edge and use paper to wrap your sponge into a roulade; using the paper to roll it like you would a sushi roll.
  • Dust with icing sugar.


This is in the oven right now and I'm just chilling with a cup of coffee before my in-laws arrive.

Are you having a relaxing Sunday?

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