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Grease ami wax paper-line three 8-iinch round cake pans. i Preheat oven to 375 deg-. In large mixing bowl beat egg whites until foamy. Beat in sugar, 2 tbsps. at a time, until shiny peaks form that fold over slightly when beaters are raised; set aside. In small mixing bowl beat egg yolks until thick and lemon colored; blend in 1',■> teaspoons lemon rind and juice. Fold into beaten egg whites. Sift flour, 174 cup at a time, over egg mixture, folding in after each addition. Turn into pans. Bake 35 to 45 min., or until cake springs back when lightly touched. Invert pans, remove and cool cakes. Meanwhile, prepare mix according to manufacturer’s directions for pie filling, reducing sugar to 1/4 cup. Cool thoroughly. Prepare Fluffy White Frosting; fold in orange and lemon rinds. To fill and frost, place 1 cake'layer on plate; spread with half of lemon filling. Cover with second cake layer and spread with remaining filling. Top with remaining cake layer. Spread Fluffy White Frosting over sides and top of cake.
Fluffy White Frosting: In medium-sized saucepan heat 1 Vi cups sugar and Vi cup water to boiling. Cook; rapidly until small amount of syrtip forms soft ball when dropped 'into cold water, or until syrup reaches 234 to 240 deg. on candy thermometer. Meanwhile, beat 2 egg whites until stiff but not dry peaks form. Pour syrup into egg whites, beating at high speed. Continue beating until frosting reaches spreading consistency.
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