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Swiss Roll With Lemon-Curd Filling

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“From Time life: Cooking of the British Isles:”
1 17 inch roll

Ingredients Nutrition


  1. To make lemon curd:
  2. In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
  3. Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
  4. Do NOT let your mixture boil, the eggs will curdle.
  5. Pour into small bowl and stir in lemon peel.
  6. Refrigerate until ready to use.
  7. Swiss Roll:
  8. Heat oven to 400°F.
  9. Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
  10. Line pan with wax paper, allow to extend over the sides.
  11. Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
  12. Turn pan over and tap to remove extra flour.
  13. With beater or wire whisk beat sugar and eggs together until light and fluffy.
  14. A little at a time, sift self rising flour over eggs.
  15. Fold gently together with rubber spatula, do NOT overmix.
  16. Pour batter into lined pan and spread evenly.
  17. Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
  18. Remove from oven and dust evenly with superfine sugar.
  19. Turn it out on a sheet of wax paper and peel away paper.
  20. Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
  21. Cool.
  22. To serve, cut into 1/2 inch slices.

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