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2 1/4 c. all-purpose flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
2/3 c. shortening
1 tsp. vanilla
5 egg whites
Lemon filling
White Mountain frosting

Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixer bowl at low speed for 30 seconds, scraping bowl constantly. Beat at high speed for 2 minutes, scraping occasionally. Beat in egg whites at high for 2 minutes. Grease and flour two (8 inch) or three (9 inch) round pans. Bake in preheated 350 degree oven for 30 to 35 minutes. Cool 10 minutes, remove from pans, cool completely. Fill with filling and frost.


3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tsp. grated lemon peel
1 tbsp. butter
1/3 c. lemon juice
4 drops yellow food coloring

Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil, stir 1 minute. Remove from heat; add lemon peel and butter. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.


1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla

Mix sugar, cornstarch and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 240 degrees on candy thermometer or mixture forms firm ball when dropped in cold water. Pour into stiffly beaten egg whites in small steady stream. Add vanilla, heat until stiff peak forms.
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