Lemon Cream Jelly Roll

• Combine eggs and sugar and beat until thick and lemon colored. This should take about 5 minutes.
• Add vanilla and citrus zest.
• Fold in the dry ingredients carefully.
• Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
• Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
• Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not over bake!
• While the cake is baking lay a large towel on the counter or table.
• Sprinkle the towel with Confectioners sugar.
• Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.

Key Lime or Lemon Filling

• In a microwave safe bowl whisk egg yolks, sugar, juice, and zest until smooth.
• Microwave for one minute, then stop and stir.
• Continue microwaving and stirring in one minute intervals until the mixture is thick and will coat the back of a spoon.
• Remove from the microwave and add butter, a little at a time, whisking smooth after each addition.
• Let cool completely.

Whipped Cream

• Add the sugar and pudding powder to the cream.
• Beat the mixture until thick.

Assembly

• When cake is cool unroll it gently and spread with the cooled lemon (or lime) curd.
• Carefully spread the whipped cream over that and roll it back up gently.
• Chill for 2 hours.
• When ready to serve sprinkle with confectioners sugar and slice carefully.