• Preheat Oven to 375
• In a large mixing bowl, zest the two lemons, then peel them and separate the flesh from the membrane wall and place it in the bowl (This makes about 1/4 of a cup)
• Measure 1/2 cup of pureed cooked squash of your choice and place it in the bowl with the lemon (Whatever fruit you use, you need a total of 3/4 cup).
• Add the 3 eggs, sugar and stevia, and beat well.
• Add the flour, baking soda, and salt.
• Prepare a jelly roll pan with a tiny bit of oil, covered with parchment paper and a little more oil. Spread the prepared batter over the paper and bake the cake at 375 for 10 minutes.
• Once the cake is done, spread a dish towel on the counter and cover with 1/4 cup of powdered sugar. Carefully place the baked cake onto the towel and gently roll. Place in the freezer 15 minutes.

Filling

• Zest the 3rd lemon into a bowl, add 8 ounces of cream cheese (you can substitute 1 stick of butter in a pinch if you don't have cream cheese), plus 1/2 cup of powdered sugar. You can also add 1/4 tsp of lemon extract if you like a stronger lemon flavor. Beat well with a mixer, until it's fluffy.
• Once the cake is completely cooled, unroll it and place your lemon butter cream icing evenly across the inner part of the cake. Roll again then lightly dust with powdered sugar.
• Serve immediately or chill and serve later.