4 egg yolks
2/3 c. granulated sugar
1/2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
4 egg whites
2/3 c. sifted flour
1/4 tsp. salt
Powdered sugar
1 recipe Lemon Filling
1 recipe Meringue

Step 1: In small mixer bowl, beat egg yolks at high speed on electric mixer until thick and lemon-colored, about 5 minutes. Gradually add 1/3 cup of the granulated sugar, beating constantly. Stir in peel and juice.

Step 2: In large mixer bowl, beat egg whites until soft peaks form (tips curl over); gradually add the remaining granulated sugar, beating until stiff peaks form (tips stand straight).

Step 3: Gently fold yolks into whites.

Step 4: Sift together flour and salt. Gently fold cake flour, half at a time, into egg mixture just until blended, using a down-up-over motion.

Step 5: Spread batter evenly in greased and floured 15x10x1 inch jelly roll pan. Bake in 350 degree oven 15 minutes or until cake tests done. (Wooden pick inserted off-center of cake should come out clean.)

Step 6: Loosen sides of cake, immediately turn out onto towel generously sprinkled with powdered sugar. Starting at narrow end, roll up cake and towel together. Cool.

Step 7: Prepare Lemon Filling and let cool. Carefully unroll cooled cake. Spread Lemon Filling evenly over cake. Roll up again.

Step 8: Prepare Meringue. Place cake on ungreased baking sheet. Spread Meringue over top and sides of cake. Bake in 350 degree oven for 12 to 15 minutes. Makes 10 servings.

LEMON FILLING:

3/4 c. sugar
2 tbsp. cornstarch
Dash salt
3/4 c. cold water
2 slightly beaten egg yolks
1 tsp. finely shredded 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 bubbly. Boil 1 minute; remove from heat. Stir in butter. Cool without stirring. Makes 1 1/3 cups filling.

MERINGUE:

2 egg whites
1/4 c. granulated sugar

Beat whites to soft peaks. Slowly add sugar; beat to stiff peaks.