Lemon Roulade
Servings: 8
An easy delicacy
Ingredients
Biscuit Roulade
- 150 g Eggs (3)
- 40 g Egg yolks (2)
- 65 g Sugar
- 65 g All-purpose flour
- 65 g Orange juice
Italian Meringue
- 90 g Egg whites (3), at room temp
- 2 g Cream of tartar, or lemon juice
- 180 g Sugar
- 50 g Water
- 2.5 g Vanilla extract
Lemon Crémeux
- 100 g Lemon juice
- 100 g Eggs (2)
- 80 g Sugar
- 5 g Lemon zest
- 90 g Butter
Instructions
Biscuit Roulade
- Sift flour and set aside. In a stand mixer fitted with the whisk attachment, beat eggs with egg yolks and sugar until foamy. Fold in sifted flour. Spread mixture evenly onto a greased parchment paper and bake.
Baking
- Bake biscuit roulade at 425ºF/220ºC for 6 to 7 minutes. Cool to room temp, top with a kitchen towel and roll ou; set aside.
Lemon Crémeux
- Bring to boil lemon juice, sugar and eggs whisking constantly. Cool to 140ºF/60ºC and add the chilled and cubed butter; blend well – store in refrigerator for up to a week.
Meringue
- In a stand mixer fitted with the whisk attachment, start to beat on medium-speed room temperature egg whites with cream of tartar or a few drops of lemon juice. Keep meringue to foamy stage prior pouring in the cooked sugar in thin stream. Cook sugar and water to 250ºF/121ºC. Beat until it cools down and use. Extra Italian meringue can be stored in the freezer for weeks for later use such as mousses, fillings, buttercream and so on...
Montage
- Spread evenly lemon crémeux over the biscuit. Roll out into a log, and freeze to set. Coat with Italian meringue. Torch before serving or throw in a 450ºF/230ºC oven for about 5 min. Enjoy!
