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To make lemon curd:
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In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
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Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
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Do NOT let your mixture boil, the eggs will curdle.
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Pour into small bowl and stir in lemon peel.
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Refrigerate until ready to use.
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Swiss Roll:
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Heat oven to 400u00b0F.
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Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
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Line pan with wax paper, allow to extend over the sides.
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Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
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Turn pan over and tap to remove extra flour.
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With beater or wire whisk beat sugar and eggs together until light and fluffy.
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A little at a time, sift self rising flour over eggs.
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Fold gently together with rubber spatula, do NOT overmix.
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Pour batter into lined pan and spread evenly.
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Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
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Remove from oven and dust evenly with superfine sugar.
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Turn it out on a sheet of wax paper and peel away paper.
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Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
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Cool.
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To serve, cut into 1/2 inch slices.
