No-Bake velvet lemon cream roll

 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑽𝒆𝒍𝒗𝒆𝒕 𝑳𝒆𝒎𝒐𝒏 𝑪𝒓𝒆𝒂𝒎 𝑹𝒐𝒍𝒍 𝑪𝒂𝒌𝒆

Ingredients:

For the cake:

- 1 package of ladyfingers

- 1 cup lemon curd

- 2 cups whipped cream

- Zest of 1 lemon

For the lemon curd:

- 3/4 cup granulated sugar

- 1/4 cup unsalted butter

- 2 large eggs

- 1/2 cup fresh lemon juice

- Zest of 2 lemons

Instructions:

1. For the lemon curd: In a saucepan, whisk together sugar, butter, eggs, lemon juice, and lemon zest over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.

2. In a bowl, mix the lemon curd with whipped cream until well combined.

3. Line a baking sheet with parchment paper. Arrange ladyfingers in a single layer to form a rectangle.

4. Spread a layer of the lemon cream mixture over the ladyfingers. Repeat with another layer of ladyfingers and lemon cream until you reach your desired height.

5. Finish with a layer of lemon cream on top. Sprinkle lemon zest over the cake.

6. Refrigerate for at least 4 hours or overnight to set.

7. Slice and serve chilled. Enjoy your no-bake velvet lemon cream roll cake!

Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 8-10 slices