Bruno Albouze Lemon Roulade
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Lemon Roulade

Yields8 ServingsPrep Time40 minsCook Time15 minsTotal Time55 minsRating

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
 2.50 g Vanilla extract
Lemon Crémeux
 100 g Lemon juice
 100 g Eggs (2)
 80 g Sugar
 5 g Lemon zest
 90 g Butter

Directions

Biscuit Roulade
1

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
2

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
3

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
4

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
5

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!

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