ROLL:

3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
3/4 c. granulated sugar
1/4 c. cold water
1 tsp. vanilla
Powdered sugar

LEMON CURD:

3 eggs or 5 egg yolks
1 c. granulated sugar
1/4 c. butter
1/2 c. lemon juice
1 tbsp. grated lemon rind

Grease and line with waxed paper a 10 x 15 inch jelly roll pan. Mix together flour, baking powder and salt. Beat eggs 1 minute, add sugar gradually. Continue beating 4 minutes until mixture is thick and light colored. Add water and vanilla, stirring gently. Fold in dry ingredients. Spread batter in prepared pan. Bake at 375 degrees for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges, turn out of pan onto a tea towel sprinkled generously with icing sugar. Remove waxed paper. Trim crisp edges from cake. Beginning at narrow edge, roll cake loosely with towel. Cool on wire rack. Unroll cake, spread with lemon curd. Re-roll, dust with icing sugar.

TO MAKE LEMON CURD: In top of double boiler, combine 5 ingredients. Cook stirring over simmering water until consistency of melted honey. Keep covered and refrigerated until ready to use.

Makes 10 to 12 slices.