Lemon Strawberry Cake Roll
for filling: 4 egg yolks 1/2 cup sugar 1/2 stick unsalted butter 2 lemons -- juice of 1 teaspoon grated lemon rind 1 cup well-chilled heavy cream 1 pint small to medium strawberrie...
Ingredients
- 1/2cupsugar
- 1/2stickunsalted butter
- 2lemons -- juice of
- 1teaspoongrated lemon rind
- 1cupwell-chilled heavy cream
- 1pint small to medium strawberries
- 1/2cupgranulated sugar
- 2teaspoons freshly grated lemon zest
Directions
- 1
for filling: 4 egg yolks 1/2 cup sugar 1/2 stick unsalted butter 2 lemons -- juice of 1 teaspoon grated lemon rind 1 cup well-chilled heavy
- 2
Cook the mixture over medium low heat, stirring until the butte r is melted and custard is thick enough to coat a spoon
- 3
Do not let the mixture boil
- 4
Transfer the custard to a bowl and stir in the lemon rind
- 5
Let the custa rd cool, cover with a buttered circle of waxed paper, and chill
- 6
In a chilled b owl whip the cream until it forms soft peaks
- 7
Cover and chill
- 8
Remove the straw berry hulls and either halve or quarter the berries, depending on their size