Grease 15-1/2x10-1/2x1-inch jelly-roll pan Line with wax paper, leaving 2-inch overhang. Grease and flour paper. Beat eggs, sugar and vanilla in bowl until very thick and pale, 5 minutes. Sprinkle with flour, baking powder, salt and lemon rind; fold in. Spread evenly in pan. Bake in preheated moderate oven (375°) for 8 to 12 minutes or until pale golden and center springs back when lightly pressed. Sprinkle top with 1OX sugar. Cover with towel. Invert onto wire rack. Remove pan; peel off paper. Roll up cake and towel together from narrow end. Place seam-side down on wire rack. Cool to room temperature. Unroll cake. Spread with filling, leaving a 1-inch border. Roll up tightly. Place seam-side down on ovenproof platter. Spread 1/2-inch-thick layer of Meringue smoothly over roll Pipe remaining meringue over roll. Bake in preheated hot oven (400°) for 5 to 8 minutes or until peaks are golden brown. LEMON FILLING: Combine 3/4 c. sugar, 1/8 tsp. salt and 5 tbs. cornstarch in saucepan. Stir in 1-1/2 c. bailing water. Stir over medium heat until mixture boils, thickens and clears. Beat 3 egg yolks in bowl; stir in a little hot mixture. Stir into saucepan. Stir in 2 tbs. grated lemon rind and 1/2 c. lemon juice. Cook 2 minutes, stirring. Turn into bowl; press plastic wrap on surface. Cool to room temperature. Refrigerate until chilled. MERINGUE: Beat 5 egg whites and 1/4 tsp. cream of tartar until soft peaks form. Slowly beat in 3/4 c. sugar until stiff peaks form. Makes 8 servings dess 70