Instructions

1. Preheat oven to 375°F.
2. In a large bowl, whisk together the Foothill Farms® Lemon Cream Dessert Filling Mix - Naturally Flavored and Half and Half until combined and firm, approximately 5 minutes. Set aside.
3. In a separate large bowl, beat the eggs for 3 minutes.
4. Gradually add the sugar and beat for 3 minutes or until thick and lemon colored.
5. Add the lemon extract and yellow food coloring and beat until combined.
6. Fold in the flour, baking powder, and salt.
7. Pour into a parchment lined 15 in. x 10 in. x 1 in. baking pan.
8. Bake for 20-25 minutes or until the cake springs back when touched.
9. While the cake is baking, dust a flour sack towel with confectioners sugar. Invert the cake onto the prepared towel. Remove parchment.
10. Roll up jelly-roll style starting with the short end. Place on a cooling rack.
11. Once cool, unroll the cake and spread it evenly with the Foothill Farms® Lemon Cream Dessert Filling Mix - Naturally Flavored.
12. Roll up the cake and refrigerate for 30 minutes or until the lemon pie filling is set.
13. Garnish with additional confectioners sugar, strawberries, and lemon slices, if desired.