2 eggs (separated)
1 1/2 c. sugar
1/2 c. Parkay Light Spread
1 tbsp. baking powder
1/2 c. milk
1/4 c. lemon juice
2 1/4 c. flour
1 tsp. salt

FILLING:

1 (3 3/4 oz.) pkg. lemon instant pudding and pie filling mix
2 tsp. grated lemon rind

Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat spread and remaining sugar until light and fluffy.

Blend in egg yolks. Combine dry ingredients alternately with milk mixing well. After each addition blend in juice. Fold in stiffly beaten egg whites.

Pour into three wax paper lined 8 inch layered pan. Bake at 350 degrees 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool.

Filling: Prepare mix as directed on package for pie filling. Stir in rind. Spread on cake layer with 1/3 filling; top with second layer of cake, repeat until all 3 layers are done. Spread lemon icing on top and sides of cake. Garnish with slices of lemon strips.