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1
To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and the lemon juice.
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2
Cook the mixture over medium low heat, stirring until the butter is melted and custard is thick enough to coat a spoon.
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3
Do not let the mixture boil.
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4
Transfer the custard to a bowl and stir in the lemon rind.
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5
Let the custard cool, cover with a buttered circle of waxed paper, and chill.
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6
In a chilled bowl whip the cream until it forms soft peaks.
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7
Cover and chill.
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8
Remove the strawberry hulls and either halve or quarter the berries, depending on their size.
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9
Cover and chill.
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10
Make cake: Preheat oven 350F (180C).
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11
Line the bottom of a greased jelly roll pa n, 15 1/2 by 15 1/2 by 1-inch, with foil.
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12
Grease the foil and dust with flour knocking out excess.
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13
In a bowl with an electric mixer beat egg yolks, 1/4 cup granulated sugar, zest and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
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14
In a large bowl with cup lean beaters beat egg whites until they hold soft peaks.
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15
Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks.
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16
Stir 13 of th e whites into the yolk mixture to lighten it and fold in remaining whites gentl y but thoroughly.
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17
Sift flour, salt and cornstarch over batter and fold until batter is just combined.
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18
Spread batter evenly in prepared pan and bake in middle rack of oven for 6 to 9 minutes or until cake is lightly colored and springs back when pressed lightly.
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19
Dust a kitchen towel generously with confectioners' sugar and invert cake onto it.
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20
Remove foil carefully from cake.
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21
Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.
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22
Make lemon syrup: In a small saucepan combine 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, stirring until all the sugar is dissolved.
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23
Keep syrup warm.
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24
Assemble cake: Stir half of the chilled whipped cream into the chilled lemon cu rd until mixture loosens up.
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25
Fold in remaining whipped cream.
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26
Unroll cake and carefully brush with half the warm syrup.
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27
Spread cake with lemon curd filling.
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28
Arrange halved strawberries over the filling.
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29
Reroll the cake carefully.
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30
Transfe r cake to a platter seam side down, and brush with remaining syrup.
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31
Chill roll covered loosely for at least 2 hours or overnight.
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32
Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners' sugar a nd 1 tablespoon lemon juice to make a pourable glaze.
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33
Transfer glaze into a small resealable plastic bag.
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34
Snip one corner to make a small hole.
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35
Trim ends of cup ake diagonally and squeeze glaze decoratively over cake.
