Lemon Cream Pie with Lemon Filling

Preheat the oven to 180°C (medium)

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

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

Add the flour and salt, beating continuously, until smooth (approximately 2 minutes)

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

Remove from the stand mixer

Sift the flour and salt over the mixture

Use a spatula to mix gently until uniform

Transfer to the reserved baking dish

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

Let cool for 10 minutes

Cover with a clean cloth and dust with flour

Carefully release the sides and bottom of the dough

Turn onto a plate

Prepare the filling: while the dough is baking, in a small stand mixer bowl, beat the egg yolks until well-whipped (approximately 3 minutes). Reserve

In a medium saucepan, combine the flour, cornstarch, and water and cook over medium heat, stirring constantly, until thickened (about 4 minutes)

Add the reserved egg yolk mixture and stir until smooth (about 1 minute)

Let cool. Reserve

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

Add the reserved filling mixture and beat vigorously until smooth

Spread the filling over the dough

With the help of the cloth, roll the roulade in the direction of length

Transfer to a serving dish and serve immediately

163 calories per slice