Lemon Nut Roll
I took a vacation from Passover preparations during our last sabbatical in Jerusalem (1996-1997). Instead we ordered
most of our food from Devorah Schecter Catering, Ltd., Jerusalem. This lemon nut roll is one of her recipes that she
shared with me. It's good year around, but it's particularly good on Passover when everything else tends to taste
like matzo meal. This is just light, lemony and delicious.
Preheat oven to 350°F.
- 6 eggs, separated
- 3/4 cup sugar
- 1 1/2 cup finely chopped walnuts
- 1 tsp. baking powder
Grease a jelly roll pan, line with paper, and grease. Beat yolks with sugar until thick. Mix baking
powder with nuts and fold into yolks. Whip egg whites until stiff and fold into batter. Spread in prepared
pan and bake about 20 minutes. Cover cake with a damp towel, and chill in refrigerator. Turn cake out on the towel,
and remove paper. Spread the filling and roll (like a jelly roll). Dust with powdered sugar and chill.
This freezes well or can be kept up to three or four days in the refrigerator. Just be sure that it does not sit at
room temperature except briefly when slicing and serving.
Lemon Curd Filling
Combine lemon juice and starch in heavy saucepan. Stir until dissolved (bring to a boil to thicken and remove floury taste).
Carefully whisk in remaining ingredients. Cook over medium heat until thick and smooth and just beginning to boil.
Stir constantly about 7 minutes and transfer to a bowl. Cover the surface with plastic wrap. Chill.
- 3/4 cup fresh lemon juice
- 2 T. potato starch
- 1 cup + 2 T. sugar
- 3 large eggs
- 6 large egg yolks
- 2 T. lemon peel