Heat oven to 325°. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
Gradually stir pudding mix (dry) into whipped topping until blended.
*1 cup whipping (heavy) cream can be substituted for the whipped topping.
Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.