Lemon Rocambole (Special Lemon Rocambole)

Make the dough: beat the eggs in a small bowl with an electric mixer until they are fluffy and pale

A little at a time, add half of the sugar and continue beating

Add the lemon zest and juice. Reserve

In a large bowl, beat the egg whites with salt until they form soft peaks

A little at a time, add the remaining sugar, beating until stiff peaks form

Mix in the eggs gently with a spatula

Sift the flour and incorporate it into the mixture

Spread on a 28 x 40 cm baking dish, greased with butter and dusted with confectioner's sugar

Bake in a moderate oven (180°C) for 20 minutes, or until a toothpick inserted comes out clean

To unmold, loosen the sides of the cake from the pan with a knife

Turn it over onto a well-dusted confectioner's sugar cloth

Roll up, starting from the narrow end, together with the cloth

Let cool

Prepare the filling: in a saucepan, mix the sugar and cornstarch

Add the cold water gradually, stirring constantly

Mix in the eggs, lemon zest, and juice

Bake over medium heat, stirring constantly

When it comes to a boil, cook for 1 minute

Remove from heat, mix in the melted butter, and let cool

Make the meringue: beat the egg whites until they form soft peaks

A little at a time, add the sugar, beating until stiff peaks form. Reserve

Make the lemon rocambole: unravel the dough, spread the filling, leaving a 1 cm border on each side

With the help of the cloth, roll up the dough again

Cover with the meringue and bake in a moderate oven (180°C) for 12 to 15 minutes, or until lightly browned

Let cool before serving

225 calories per slice