Filling:
3/4 c. Granulated Sugar
1/4 c. Cornstarch
1/4 tsp. Salt
3/4 c. Water
2 Egg Yolks, slightly beaten
1/3 c. Lemon Juice
2 Tbsp. Grated Lemon Zest
1 Tbsp. Butter

Mix in saucepan sugar, cornstarch and salt.
Gradually stir in water.
Bring to a boil, stirring constantly and boil one minute.
Stir half of hot mixture into egg yolks.
Blend into remaining mixture and boil one more minute.
Remove from heat and stir in lemon juice, lemon zest and butter.
Cool completely.

Cake:
3 Eggs
1 c. Granulated Sugar
1/3 c. Water
1 tsp. Vanilla
1 c. Flour
1 tsp. Baking Powder
1/4 tsp. Salt

Beat eggs until thick and lemon colored.
Beat in sugar.
Blend in water and vanilla.
Add flour, baking powder and salt to egg mixture.
Beat until smooth.
Pour batter into a greased and parchment lined 15″ x 10″ jelly roll pan.
Bake 12-15 minutes at 375°F.
Immediately turn upside down on a towel sprinkled with powdered sugar.
Carefully remove paper.
Trim off crisp edges.
While cake is still hot, roll up cake and towel from narrow end.
Cool.
Unroll cake and remove towel.
Spread with lemon filling.
Roll up again.
Sprinkle with powdered sugar.
Cut into 1″ slices.