Preheat oven to 350 degrees. Lay foil into a pan and spray it grease to avoid sticking.
Beat eggs until they are dark yellow, then add the zest, sugar and lemon juice and mix it by hand until you got an even divided mixture.
Mix salt, baking powder and flour together. Then add it to the previous mixture and mix it until blended.
Spread the entire mixture in the prepared pan. The batter will be in a very thin layer and you will need to work on spreading it evenly over the entire surface of the pan. Bake for 10 minutes.
While the cake is baking, spread a kitchen towel out on an even surface. Sprinkle the towel with powdered sugar (about 1/4 cup). As soon as the cake is ready, turn it over on the kitchen towel and remove foil carefully.
Then starting from the end of the towel,tightly roll up the cake into the towel. Then let it cool while wrapped in the towel for at least, one hour.
While the cake is cooling down,start on the filling. Beat the heavy whipping cream and powdered sugar until it stiffens.
Gently fold in the lemon curd. Chill until ready to use.
When everything has cooled off carefully unroll the towel. Spread the lemon whipped cream over the cake. After which gently but tightly, re-roll the cake and wrap it in plastic wrap. Then chill it in the fridge until it firms up. This can take an hour or you can leave it overnight.