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Lemon Roulade Recipe

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This recipe for Lemon Roulade, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melanie Henry


cup sugar
3 eggs, room temperature
extra 3 egg yolks, room temperature
1 teaspoon vanilla
3 egg whites, room temperature
pinch of cream of tartar
2 tablespoons sugar
⅔ cup sifted cake flour

⅔ cup sugar
1 stick unsalted butter
⅓ cup strained, fresh lemon juice
2 eggs, room temperature
extra 2 egg yolks, room temperature
⅛ teaspoon salt

Syrup to brush on the cake
⅔ cup sugar
6 tablespoons water
1 tablespoon fresh lemon juice or dark rum

cup powdered sugar

Preheat oven to 450
Butter and flour 11" X 7" jelly roll pan, lined with parchment; butter and flour paper


Beat with whisk attachment: cup sugar, eggs, and yolks in mixing bowl until slowly dissolving ribbon forms when the whisk is lifted.

Blend in vanilla.

Beat whites with cream of tartar in another mixing bowl until stiff peaks form; slowly add 2 tablespoons of sugar and beat until glossy.

Gently fold flour into yolk mixture.

Fold in whites; do not overmix.

Spread evenly in prepared pan.

Bake until light brown and springs back when touched, 7 to 10 minutes. Run a knife around the edges of the cake to loosen.

Cool 5 minutes.

Invert onto wire rack and cool.

For syrup:

Cook sugar and water in a heavy small saucepan over low heat until sugar dissolves, swirling the pan occasionally.

Increase heat and bring to boil.

Cool to room temperature. Blend in lemon juice or dark rum.

For filling:

Whisk all ingredients in a double boiler or stainless bowl set over boiling water until the mixture thickens enough to coat the back of a stainless spoon, 10 minutes; do not let the mixture boil.

Cool to room temperature; cover and refrigerate until ready to use. (Can be prepared up to 2 weeks ahead).

To assemble:

Remove the paper from the cake; brush with some of the syrup; do not soak.

Spread lemon filling evenly over top.

Roll cake up tightly lengthwise, turning the seam side down; wrap in plastic and refrigerate until set.

Just before serving, trim " from each end of the roll. Sift powdered sugar over the cake, covering completely. Heat metal skewers until very hot. Score crisscross design in the powdered sugar.

Personal Notes:
Personal Notes:
The first time I remember serving this beautiful dessert was for Sam's Aunt Wanda and Uncle Dale. Jeff was working as a pizza chef at the time, which required stirring the sauce in gigantic vats with his bare arm. His hair was long and fluffy and the summer temperatures combined with the heat of the pizza oven left him bedraggled and grimy. Wanda was a sort of a savant. She had graduated from high school as valedictorian. In person, she seemed to be a very dim bulb. Our kitchen window in Redmond looked out on the driveway and front lawn. I remarked to Wanda, joking about Jeff's appearance, that we had a homeless person coming up the sidewalk. Even though she knew Jeff, she immediately walked out the front door and attempted to keep Jeff from entering his own home.




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