Make the lemon curd
Whisk the eggs with the sugar, lemon juice, and zest in a 1- to 2-quart saucepan. Add the butter and cook over medium heat, whisking and scraping down the sides of the pan with a silicone spatula, until the butter is melted and the mixture has thickened and is beginning to simmer, about 3 minutes.
Remove from the heat and scrape into a fine-mesh sieve set over a small bowl. Press the lemon curd through the sieve with the spatula. Let sit, uncovered, until cool.
Assemble the roulade
Spread a thin layer of the lemon curd evenly over the cake.
With a hand-held electric mixer on medium speed, beat the cream in a chilled bowl until soft peaks form, about 2 minutes. Spread it evenly over the lemon curd.
Position a short edge of the cake in front of you. Start rolling away from you, gently but tightly. When the cake is rolled, position it seam side down on a large sheet of foil. Wrap it in the foil and refrigerate until firm enough to slice, at least 2 hours.
Make the strawberry-mint salsa
Toss the strawberries, jícama, mint, sugar, and salt in a large bowl. Refrigerate until ready to use. Stir in the lemon juice just before serving.
Cut the roulade into 1-inch-thick slices and serve each slice with some of the salsa spooned over it.
Make Ahead Tips
The lemon curd can be made up to 1 week ahead and refrigerated.
The assembled roulade can be refrigerated, wrapped in foil, for up to 24 hours before slicing.
The strawberry salsa can be refrigerated for up to 4 hours before serving.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips