4 egg yolks
2/3 c. sugar
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
4 egg whites
2/3 c. sifted cake flour
1/4 tsp. salt
Lemon Filling Meringue (below)

Beat egg yolks until thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly. Stir in lemon peel and juice. Beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar and beat until stiff peaks form.

Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 350 degrees about 15 minutes. Loosen sides; immediately turn out on towel sprinkled with confectioners' sugar. Starting at narrow end, roll cake and towel together; cool.

Prepare Lemon Filling (recipe below). Unroll cake; spread with filling. Roll again. Spread meringue (recipe below) over top and sides of cake roll. Bake at 350 degrees for 12-15 minutes. Makes 10 servings.

LEMON FILLING:

3/4 c. sugar
2 tbsp. cornstarch
Dash of salt
3/4 c. cold water
2 slightly beaten egg yolks
1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tbsp. butter

In saucepan, combine sugar, cornstarch and salt; gradually add water. Stir in egg yolks, lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Boil 1 minute; remove from heat. Stir in butter. Cool to room temperature without stirring.

Meringue: Beat 2 egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.