Make cake the day before you need it (or use a store-bought pound cake).

LEMON FILLING:

Make filling the same day as the cake.

2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 tsp. grated lemon
2/3 c. lemon juice
2 drops yellow food coloring

Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute, gradually stirring in the egg yolks. Stir and boil 2 minutes.

Remove from heat, stir in butter, lemon peel, lemon juice and food coloring (optional). Refrigerate until next day. Save the egg whites for the meringue.

The next day, cut the layer cakes in half and fill each layer with the lemon filling, Spread the lemon filling over the top of the cake.

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla

Beat egg whites with cream of tartar until foamy. Beat in sugar one tablespoon at a time, continuing to beat until eggs are stiff and glossy, but not dry. Do not underbeat. Stir in vanilla.

Spread the meringue around the outside of the cake and dots some on the top of the cake.

Preheat oven to 350°F and return cake to oven; bake until the meringue is golden brown.