5 lg. eggs, separated
1/3 c. sugar
1/4 tsp. salt
2/3 c. all-purpose flour
6 oz. hard tart lemon drop candies, crushed fine - approx. 1 c.
1/4 c. confectioners' sugar
1 pt. (2 c.) whipping cream

Preheat oven to 350 degrees. Line a 15 1/2 x 10 1/2 inch jelly roll pan with waxed paper. Grease and flour paper.

In medium bowl beat egg yolks and 3 tablespoons of granulated sugar with electric mixer about 5 minutes until thick and pale yellow in color.

In another medium size bowl and with clean beaters, beat egg whites and salt until frothy. Gradually add remaining granulated sugar to egg whites, beating constantly until soft peaks form when beaters are lifted. Fold egg white mixture into yolk mixture in 3 additions alternately with the flour until blended. Fold in 1/4 cup crushed lemon drops and 1/2 teaspoon finely grated lemon rind (this is optional). Spread batter evenly in prepared pan. Bake 10 to 12 minutes until top is very lightly browned and pick inserted in center comes out clean.

Meanwhile dust a clean kitchen towel with confectioners' sugar stirred through a strainer. Remove cake from oven, immediately invert on sugared towel; remove pan. Peel off wax paper, trim off any crisp edges. Starting from narrow end roll up the cake and towel; let it rest for one minute. Unroll and let it rest for a few minutes more. Reroll in towel and let cool completely.

Meanwhile, whip cream with electric mixer until stiff peaks form when beaters are lifted. Fold in 1/2 to 3/4 cup crushed lemon drop candies (to taste). Reserve 3/4 cup of this mixture.

Unroll cooled cake and remove kitchen towel. Spread remaining cream mixture to within 1/2 inch of edges. Roll up cake; place seam side down on serving plate. Garnish top with reserved cream mixture and crushed lemon drop candies (optional). Refrigerate before serving. May be assembled up to three (3) hours before serving.