EARLY IN DAY OR DAY AHEAD: Grease 15-1/2 by 10-1/2 jelly-roll pan; line with waxed paper; grease paper. In small saucepan over medium heat, heat 1/4 cup milk and 2 tablespoons margarine (-1/4 stick) until margarine melts; keep hot. Preheat oven to 400°F. In small bowl, stir together flour, cinnamon, ginger, and baking powder. In large bowl, with mixer at high speed, beat eggs, 3 egg yolks, molasses, and 1/2 cup sugar until very thick and color becomes pale, 10 to 15 minutes. Gently fold flour mixture into egg mixture. Fold in hot milk mixture. Spread batter in pan. Bake 15 to 20 minutes until top of cake springs back when lightly touched. When cake is done, immediately invert onto clean cloth towel. Carefully peel waxed paper from cake. Starting from a long side, loosely roll cake with towel, jelly-roll fashion. Cool cake completely, seamside down, on wire rack. While cake is cooling, prepare lemon custard: Finely grate peel from 1 lemon to equal 1 teaspoon. With vegetable peeler, cut peel from remaining 2 lemons in long strips and reserve for lemon-peel garnish. Squeeze 1/3 cup juice from lemons; reserve. In 2-quart saucepan over medium heat, combine cornstarch, salt, 1-1/2 cups milk, and 2/3 cup sugar. Cook, stirring, until mixture boils and thickens; boil 1 minute. Remove from heat. In small bowl, with wire whisk or fork, beat remaining 3 egg yolks; stir in small amount of hot cornstarch mixture until blended. Slowly pour yolk mixture back into cornstarch mixture in saucepan, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring constantly, until custard is very thick and coats the back of a spoon well, about 5 minutes. Remove saucepan from heat; stir in 2 tablespoons margarine or butter (1/4 stick), then reserved lemon juice and grated peel. Cover with plastic wrap placed directly on surface of custard. Cool in refrigerator until custard is thick but still spreadable, about 45 minutes. Unroll cooled cake. Spread cake evenly with lemon custard. Starting from same long side, roll cake without towel. Place cake roll on platter; cover and refrigerate 3 hours or until lemon custard is set. Meanwhile, prepare crystallized lemon peel: With knife, trim white membrane, if any, from lemon-peel strips. Cut lemon-peel strips lengthwise into matchstick-thin strips. In small saucepan over high heat, heat lemon-peel strips, 1/4 cup sugar, and 1/4 cup vater to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until lemon peel is limp and translucent. Place 2 tablespoons sugar in small bowl. Drain lemon peel and toss in bowl with sugar. Spread sugar-coated lemon peel on cookie sheet to dry. To serve, sprinkle gingerbread roll with crystallized lemon peel. Garnish with strawberries. Makes 15 servings. Each serving: About 215 calories, 7 g fat, 132 mg cholesterol, 115 m sodium. cook 049