Lemon Meringue Delight Rolls

Shopping list

• 1.5 cups all-purpose flour

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• 4 large eggs

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• 0.75 cups granulated sugar

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• 2 tbsp lemon zest

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• 0.33 cups fresh lemon juice

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• 4 tbsp melted butter

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• 0.5 tsp salt

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• 3 egg yolks — for lemon filling

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• 0.5 cups lemon juice — for lemon filling

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• 0.75 cups sugar — for lemon filling

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• 3 tbsp butter — for lemon filling

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• 2 tbsp cornstarch — for lemon filling

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• 4 egg whites — for meringue topping

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• 0.75 cups sugar — for meringue topping

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• 0.5 tsp cream of tartar — for meringue topping

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• 1 tsp vanilla extract — for meringue topping

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Step by step

1. 1

   Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.

2. 2

   Beat eggs and sugar until light and fluffy, then mix in vanilla, lemon zest, and melted butter.

3. 3

   Fold in flour and salt gently, spread batter evenly, and bake for 12– 15 minutes until lightly golden.

4. 4

   Prepare lemon filling by cooking egg yolks, lemon juice, sugar, cornstarch, and butter until thick and creamy.

5. 5

   Roll warm cake gently with a towel, cool slightly, then spread with lemon filling and roll tightly.

6. 6

   Beat egg whites with cream of tartar, slowly adding sugar until stiff glossy peaks form.

7. 7

   Pipe meringue swirls on top of the rolls and lightly toast until golden brown.