Swiss Roll With Lemon-curd Filling

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 4 egg yolks
• 1 tablespoon grated lemon peel
• 2 tablespoons butter (softened)
• 2 tablespoons all-purpose flour
• 6 tablespoons sugar
• 2 eggs
• 3/4 cup self rising flour
• 2 tablespoons superfine sugar

Recipe

• 1 to make lemon curd:.
• 2 in 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
• 3 cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
• 4 do not let your mixture boil, the eggs will curdle.
• 5 pour into small bowl and stir in lemon peel.
• 6 refrigerate until ready to use.
• 7 swiss roll:.
• 8 heat oven to 400°f.
• 9 coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
• 10 line pan with wax paper, allow to extend over the sides.
• 11 brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
• 12 turn pan over and tap to remove extra flour.
• 13 with beater or wire whisk beat sugar and eggs together until light and fluffy.
• 14 a little at a time, sift self rising flour over eggs.
• 15 fold gently together with rubber spatula, do not overmix.
• 16 pour batter into lined pan and spread evenly.
• 17 bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
• 18 remove from oven and dust evenly with superfine sugar.
• 19 turn it out on a sheet of wax paper and peel away paper.
• 20 spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
• 21 cool.
• 22 to serve, cut into 1/2 inch slices.