/assets/logos/nzww.svg
Recipe

Lemon curd & coconut log

Lemon curd & coconut log brought to you by New Zealand Woman's Weekly.

Dec 07, 2015 12:32am
By Nici Wickes
  • 15 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Lemon curd & coconut log
  • 3 eggs, at room temperature
  • 1/2 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/3 cup plus 1 tbsp cornflour
  • 1 teaspoon baking powder
  • 1/2 cup store-bought lemon curd
  • 300 millilitre cream, whipped
  • 3/4 cup coconut flakes
Icing
  • 50克的屁股er, softened
  • 250 gram cream cheese
  • 1 cup icing sugar
  • 1 tablespoon lemon zest

Method

Lemon curd & coconut log
  • 1
    Preheat oven to 200°C. Line a Swiss roll tin with baking paper.
  • 2
    In a medium-sized bowl, beat the eggs until really thick and creamy (about 10 minutes of beating).
  • 3
    Add the sugar and vanilla, then continue beating for 2-4 minutes until the sugar has dissolved.
  • 4
    Carefully fold in lemon zest, sifted cornflour and baking powder. Mix until incorporated.
  • 5
    Pour into the prepared tin, then bake for approximately 15 minutes until it is soft and springy to the touch.
  • 6
    Remove from oven and invert on another sheet of baking paper so you can peel the original baking paper off the bottom. Roll carefully from the long side to form a log. Leave rolled up until cold.
  • 7
    When cold, carefully unroll enough to spread generously with lemon curd, followed by the whipped cream. Roll up again.
Icing
  • 8
    For the icing, beat the butter and cream cheese together until smooth. Stir in the icing sugar and zest, mixing well.
  • 9
    Cover lemon log with icing, then shower with coconut flakes.

Notes

Most supermarkets carry coconut flakes. If not, try a health-food store. At a pinch, use long-thread coconut.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg