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1
Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
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2
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy.
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3
Mix in the lemon juice and lemon zest.
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4
Rest the mixing bowl on the saucepan, with the bowl's base resting above not in the simmering water (pour out some water, if necessary).
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5
Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
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6
Meanwhile, half fill a large bowl with ice and cover with cold water.
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7
Remove the bowl of lemon curd from the hot water and whisk in the butter until melted.
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8
Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
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9
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
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10
Fold it into the cooled lemon custard.
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11
Cover and refrigerate until ready to serve.
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12
(The recipe can be made to this point and kept refrigerated up to 3 days in advance.)
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13
Make the Cake: Preheat the oven to 350 degrees F.
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14
Butter the jelly roll pan and line it with parchment paper.
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15
Butter the paper to assure release.
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16
Have some water simmering in a saucepan.
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17
Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly.
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18
Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved.
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19
Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
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20
Meanwhile, sift together the flour and baking powder 3 times.
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21
Sift it over the whipped egg mixture while folding it in; then fold in the coconut.
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22
Drizzle in the clarified butter, while folding the batter.
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23
Immediately pour the batter into the prepared pan and smooth the top with a spatula.
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24
Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes.
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25
Let the cake rest in the pan 1 minute.
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26
Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper.
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27
Brush the paper lining with water and let soak 2 minutes before peeling it off the cake.
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28
Trim dry edges from the cake.
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29
Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack.
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30
Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge.
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31
Tightly re-roll the cake and place on a platter seam-side down.
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32
Dust with confectioners' sugar.
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33
Whip the remaining 1/2 cup cream with the sugar until very stiff.
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34
Keep chilled.
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35
Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade.
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36
Place a candied violet on each rosette.
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37
Serve in 1-inch thick slices.
