INGREDIENTS:
For the meringue:
10 egg whites
1 1/4 c of sugar
1 tbsp of vanilla extract
1/2 tsp cream of tartar
1/2 c of confectioner's sugar foresting
For the filling
1 c condensed milk
1 c evaporated milk
8 egg yolks
lemon zest (you could op to add the rind as well)
INSTRUCTIONS:
For the meringue
Preheat oven to 350 degrees.
First is for us to separate the egg whites from the yolks. We will use the egg whites for the meringue and the yolks for the filling. As Nana Ming suggested, we use a small bowl to separate the egg whites from the yolks. Because, if you drop even a tiny spec of yolk into the egg whites, there is a chance that your meringue won't rise.
Then, we beat the egg whites on high speed.
When soft peaks start to form add the cream of tartar.
While we're beating our eggs, start prepping up your pan by spraying Pam oil. Add the parchment paper and spray PAM on top again.
Now that stiff peaks are formed, we are now allowed to add the sugar. Add the sugar gradually while still beating the eggs.
Now we add the vanilla extract. Then the cornstarch. The cornstarch will make your brazo fluffy yet firm. Do not overbeat
Now that it's done, it's time to add the lemon zest. You could also use lime or if you have calamansi the better.
The next thing you have to do is to spread the meringue on the prepared sheet that you made. Spread the egg mixture on a large baking tray lined with parchment paper. Bake for about 30 -40 minutes.
For the filling:
Mix all the ingredients and simmer it on a double broiler Continue stirring until the mixture is reduced to a thick and creamy mixture. Add the lemon zest and continue stirring.
Spread the filling on the sheet of meringue and roll them together. Sprinkle a generous amount of confectioners sugar.
Source: Skip To Malou