Lemon Cream Pie with a Twist

Preheat the oven to 350oF

Grease a baking dish with butter, measuring 20 cm x 30 cm. Reserve

In a mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Gradually add the sugar, beating continuously until smooth (approximately 2 minutes)

Add the egg yolks and continue beating until creamy (about 5 minutes)

Remove from the mixer

Sift the flour and salt over the mixture

With a spatula, mix gently until uniform

Place in the reserved baking dish

Bake in the preheated oven until the edges start to detach (about 20 minutes)

Let cool (about 10 minutes)

Open a plate cloth on a surface and dust with sugar

With a spatula, release the sides and bottom of the mixture

Turn out onto the plate cloth

Prepare the filling: while the mixture is baking, in a small mixer bowl, beat the egg yolks until pale (approximately 3 minutes). Reserve

In a medium saucepan, combine sugar, cornstarch, and milk

Cook over medium heat, stirring constantly, until the mixture thickens (about 4 minutes)

Add the reserved egg yolk mixture and cook, stirring, until homogeneous (about 1 minute)

Let cool. Reserve

In a mixer, beat heavy cream with lemon juice until stiff peaks form (approximately 2 minutes)

Add the reserved filling mixture and mix vigorously until smooth

Spread the filling over the mixture

With the help of the plate cloth, roll the roulade in the lengthwise direction

Transfer to a serving dish and serve immediately

163 calories per slice