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by Sarah Cook. A Swiss roll cake looks the business even though it's actually quite easy to make. This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime.. Time needed: 10 minutes. Serves: 6 people. Zest and juice three lemons. Pour 600ml double cream into a large saucepan and add ¾ of the lemon zest and 150g caster sugar. Bring to the boil stirring continuously then simmer for 3 minutes. Remove from the heat and allow to cool slightly then whisk in the lemon juice.

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Pour 100ml white wine into a saucepan. Add the peeled lemon rinds and strained lemon juice. Stir in 75g of caster sugar. Gently heat the mixture, stirring continuously until the sugar dissolves. Once the sugar has dissolved, remove it from heat. Allow the mixture to cool and infuse for at least 1 hour or overnight.. How To Make Lemon Mousse. Start by heating a large saucepan filled with water until it reaches a gentle simmer. In a heat-resistant bowl, combine 3 whole eggs, 3 egg yolks (keep the whites aside), 1 cup of sugar, the zest of lemons, lemon juice, and a small amount of salt. Whisk these ingredients together.