Bake a chiffon cake mix according to directions, making 3 layers. 6 oz. frozen lemonade 4 egg yolks, slightly beaten 1/2 tsp. salt 3 tbsp. cornstarch

Mix sugar, cornstarch and salt in pan. Add enough water to lemonade to measure 2 cups and add to mixture. Bring to boiling, boil and stir 1 minute. Stir at least half of hot mixture into egg yolks. Return to pan, bring to boil and boil 1 minute. Remove from heat and cool completely. (This is secret of keeping cake from falling apart.) Reserve 1/4 cup filling. Spread filling between layers of cake (don't spread all way to edge).

Beat 4 egg whites until foamy. Beat in 1 cup packed brown sugar, 1 tablespoon at a time until stiff and glossy. Fold in 1 teaspoon grated lemon peel and 1 tablespoon lemon juice. Frost cake.

Bake at 400 degrees until meringue is light brown. Thin reserved filling with a little hot water and dribble over cake.