Sensational Lemon Roll

Fresh strawberries were the impetus to make this old-fashioned dessert last weekend. Well, strawberries and company coming. It's from an old Best of Bridge cookbook. The tart lemon filling is mellowed by whipped cream. Fresh strawberries aren't called for in the recipe, but they were a great addition.

Sensational Lemon Roll

Sponge Cake

3 eggs

1 cup sugar

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 Tablespoon grated orange rind

1/3 cup fresh orange juice

1 teaspoon vanilla

Icing sugar

Preheat oven to 350 degrees. Line a 10” x 15” jelly roll pan (edged cookie sheet) with parchment paper.

In a large mixing bowl, beat eggs until well combined, gradually beat in sugar. Continue beating until mixture is pale yellow and thickened, at least one minute.

Combine the flour, baking powder, and salt; stir into egg mixture. Add the juice, rind and vanilla. Stir to mix.

Pour into pan. Bake 12-15 minutes; don’t overbake.

Invert cake onto a clean tea towel that has been sprinkled with icing sugar. Roll together and cool. When completely cool, unroll, fill with Lemon Filling, re-roll and chill several hours before slicing and serving.

Lemon Filling

2 eggs

1 cup sugar

1 Tablespoon grated lemon rind

½ cup fresh lemon juice

1 cup whipping cream

Fresh berries to garnish

In a double boiler, use a whisk to combine eggs, sugar, and lemon juice. Cook, stirring constantly, over simmering water, until thickened, about 15 minutes. Strain through a mesh strainer, then stir in the lemon rind. Cool completely. Whip the cream and fold into the lemon mixture. Chill until ready to assemble Lemon Roll.

Strawberry Tart

Strawberry season is short. Oh, I know that I can buy those crunchy, tasteless, beautiful looking imported strawberries for many months of the year. I usually succumb once a year, then vow to never buy them again. Real strawberries are worth the wait: soft, juicy, impossibly sweet and flavorful.  And the scent - almost as sweet as the taste.

This tart showcases the best of local strawberries. There's little to distract from the intense berry flavor. A shortbread crust and some cream with a hint of lemon curd enhance the strawberry's true nature. This tart is best served the same day it's made, although if you have some leftover, it's not bad for breakfast. 

Strawberry Tart

1 baked and cooled shortbread crust (I used this recipe) in a 9 inch tart pan with a removable bottom
1 cup whipping cream
2 tablespoons icing sugar
1/2 cup lemon curd
fresh strawberries, rinsed and dried, stems removed (about 2 cups, plus extra for garnish)
4 Tablespoons peach jam 
fresh mint (for garnish and for chewing on)

Whip the cream with the icing sugar until soft peaks start to form. Add the lemon curd and continue whipping for 15-20 seconds until incorporated. The mixture should retain its shape when a spoon is dragged through it.
Spread 1/2 of the cream and curd mixture onto the crust. 
Cut the strawberries in half from top to bottom and lay them in concentric rows on top of the cream, beginning with the outside of the crust.

Heat the peach jam slightly and strain it to get about 2 tablespoons of peach jam liquid. Drizzle the liquid over the berries.

Spoon the remaining cream/curd mixture around the top of the tart. Use extra berries and fresh mint as a garnish. Place in the refrigerator and chill for an hour before serving.