SUMPTUOUS, SUPER, FANTASTIC TRIPLE LEMON ROLL

Steps:

• Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
• Combine nuts, flour & lemon rind.
• In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
• With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
• Stir 1/4 of the egg whites into the yolk mixture.
• Lightly fold in the rest of the whites.
• Spread mixture evenly over the prepared pan.
• Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
• Let cool on the pan.
• Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
• Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
• Whisk together the eggs, gradually beat in the hot mixture.
• Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
• Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
• Whip cream& fold into the lemon filling.
• To assemble: Sprinkle icing sugar over the cake.
• Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
• Sprinkle cake with the syrup.
• Spread the filling over the cake.
• Starting at the short end roll up the cake.
• Place cake on a serving platter, dust lightly with sugar (optional) & serve.