5 egg yolks
1/3 c. honey
1 tbsp. fresh lemon juice
2 tsp. vanilla
1 c. unbleached flour, sifted
3 tbsp. cornstarch
1/3 c. fresh lemon juice
1 c. water
1/4 c. honey
1 egg yolk
1 tsp. butter

Preheat oven to 275 degrees. Butter and flour 15"x10" jelly roll pan; or line with wax paper.

In a large bowl, beat together the egg yolks, honey, lemon juice and vanilla. Continue to beat until eggs are frothy, golden and thickened, about 10 minutes. Scrape sides of bowl frequently. Beat flour into egg mixture and pour into prepared pan. Bake about 20 minutes. When cake is baked, invert onto a clean kitchen towel, and remove wax paper if you have used it. Roll cake tightly, spiral fashion lengthwise in the towel. Let cake cool completely in towel.

FILLING: In saucepan combine cornstarch and lemon juice. Heat over low heat. Add water and honey and cook over medium heat until mixture thickens. Whisk to keep mixture from sticking. When mixture thickens, whisk 1 tablespoon of the hot mixture into the egg yolk. Repeat 2 or 3 times. Then add yolk mixture into the lemon-honey mixture. Continue to cook and whisk 5 minutes over low heat. Remove from heat and add butter. Cool filling. Unroll cake. Spread filling 1/2" from edge. Re-roll cake. Place seam side down on serving dish.