Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with foil and spray it with cooking spray. (For best results, use a spray that contains flour or grease and flour the foil to prevent sticking.) Beat the eggs on high speed for 2 minutes until frothy and a deep yellow color.

Add the sugar, lemon juice, and lemon zest, and continue beating to combine. In a separate bowl, whisk together the salt, baking powder, and flour. Gently fold the dry ingredients into the wet mixture just until blended.

Pour the batter into the prepared pan, spreading it into a very thin, even layer using a wooden spoon or spatula to reach all corners. Bake for 9 to 11 minutes (mine took about 10). While the cake bakes, lay a clean kitchen towel on a large work surface and sprinkle it generously with powdered sugar—about ¼ cup. As soon as the cake comes out of the oven, carefully invert it onto the sugared towel and peel off the foil.

Starting at the short edge, fold the edge of the towel over the cake and roll it up tightly inside the towel. Allow the cake to cool completely while rolled, for at least one hour. Meanwhile, prepare the filling by beating the cold heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd, then refrigerate until ready to use.

Once the cake is cool, carefully unroll the towel and spread the lemon whipped cream evenly over the surface (you may have some filling left over). Roll the cake back up tightly without the towel, wrap it in plastic wrap, and chill for at least one hour or overnight to let it firm up. When ready, slice and serve. The cake will keep covered in the refrigerator for up to four days.