"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon-Filled Jelly Roll Recipe

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This recipe for Lemon-Filled Jelly Roll, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nan Eaton

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4 egg yolks
4 egg whites
1 cup sugar
2 tsp baking powder
1 cup sifted flour
¼ tsp salt

Filling:
1¼ cup sugar
1 tbsp butter
2 eggs - well beaten
3 tbsp cornstarch
⅓ cup lemon juice
Salt
1 tsp grated lemon peel
1 cup water

Directions:
Directions:
Cake:
Beat egg yolks until thick and lemon colored. Gradually beat in ⅓ cup of the sugar. In large bowl beat egg whites till soft peaks form. Gradually add remaining sugar. Beat ‘till stiff peaks form. Fold yolks into whites. Sift dry ingredients. Fold into egg mixture. Spread in well-greased jelly roll pan. Bake at 375° for 12 min. Turn out on sugared towel. Roll it up and let it cool.

Filling:
Combine sugar, cornstarch and salt in saucepan. Add water, eggs and lemon juice. Cook, STIRRING ‘till thick and bubbly. Remove. Add butter and lemon peel.

 

 

 

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