turn cake onto cloth which has been sprinkled lightly with icing sugar. Qucikly remove waxed paper. Starting with narrow end, roll cake in cloth and cool for 1 hour. FILLING AND FROSTING: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. Add lime juice and rind. Add enough food coloring to tint light green. Chill 1 hour. Set aside 1/2 cup of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into prepared dessert topping; and use this to frost the roll. Chill. Garnish with lime slices. Store left-over cake in refrigerator. (Ha ha, there never is ANY left-over!!) Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91