CAKE:

6 tbsp. ice water
1 1/2 c. sugar
6 eggs, separated
1 1/2 c. all-purpose flour
1 1/2 tsp. vanilla
3/4 tsp. salt

FILLING:

Juice & rind of 3 lemons
1 c. sugar
3 eggs, beaten
1/2 stick butter
Powdered sugar, to dust

Preheat oven to 325 degrees. Grease 2 (7 x 11 inch) baking pans. Line with waxed paper. Combine water, sugar and egg yolks. Beat 10 minutes. Stir in flour, vanilla and salt. Fold in stiffly beaten egg whites. Bake 20 to 30 minutes or until done. When cool, split cakes lengthwise. Cut each layer into 12 squares. Prepare filling. Grate lemon rinds. In top of double boiler, mix juice from lemons, sugar and eggs. Cook over boiling water, stirring until thick. Add butter and grated rind. Cool and spread between cake layers. Yield: 1 dozen miniature cakes.