Preheat oven to 375°

Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.

In a large bowl, beat eggs for 3 minutes. Gradually add sugar and beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. 

Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.

Bake on the middle rack of the oven for 10-12 minutes or until cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.

Dust the top of the cake with confectioner's sugar and place a kitchen towel over the sugar. 

Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.

Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Set a strainer over a bowl and keep it readily available near the stove.

Put 1/4 cup of water into a small dish and sprinkle with the gelatin.

In a heavy non-reactive saucepan, beat the egg yolks, 3/4 cup of the sugar and the salt together until well blended. Stir in the lemon juice and zest.  Cook over medium-low heat, stirring constantly, for about 10 to 12 minutes until thickened and the mixture has a glossy appearance. 

The slower you cook the curd, the thicker it will be. Try not to let the mixture come to a boil, if it begins to boil remove it from the heat for a bit then return it to a lower heat.

Place the softened gelatin in the microwave for 10 seconds until syrupy, then stir it into the lemon mixture.

When the curd has thickened, pour it into the strainer and press it with the back of a spoon. Discard the lemon rind and any lumps that are left behind in the strainer.  Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled.

In a large bowl, add the cream cheese, lemon oil and yellow food coloring, if using.  Beat on medium speed for 2-3 minutes until smooth.  Reduce the speed to low and in 1/2 cup portions add the chilled lemon curd, beating the mixture until combined before adding the next portion.  

In another mixing bowl, add the heavy cream and the remaining 1/4 cup of sugar and whip to the firm-peak stage.  

Stir 1/4 of the whipped cream into the lemon mixture, then in increments of 1/3 at a time, fold the remaining whipped cream into the lemon mixture. 

Unroll the cake and spread a thick layer of lemon filling evenly over cake to within 3/4-inch of edges. 

Beginning at one end, roll the cake up into a solid roll, scrape away any excess filling.

With a serrated knife, trim each end of the roll (baker's bites) and place seam side down on a serving plate.  Cover with plastic wrap and refrigerate for 1-2 hours to firm up completely.  

Just before serving, sift confectioner’s sugar over the top of the cake roll and garnish with lemon slices and mint sprigs. 

Cut into 1-inch slices and garnish each serving with a dollop of whipped cream and mint sprig