This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.
I have a confession to make. I’m a hoarder. No, not one of those crazy hoarders that you see on the show actual TV show Hoarders (no offence to anyone reading this who is!). I’m a hoarder of baking stuff. Mainly things like chocolate chips, M&M’s, Jello, Oreos, marshmallows, etc. Things that I see on... Read More »