3/4 c. Crisco or 1 stick butter and 1/4 c. Crisco
1 1/2 c. sugar
3 c. flour
3/4 tsp. salt
3 tsp. baking powder
3/4 tsp. vanilla
3/4 c. water
4 eggs

Cream shortening and sugar until light and fluffy. Beat in eggs one at a time. Sift flour, salt and baking powder three times. Fold in flour mixture alternately with water (beginning and ending with flour). Bake at 375 degrees for 22 minutes. (Makes 3 layers 9 inches.)

LEMON FILLING:

Grated rind of 1 lemon
Juice of 2 lemons
1 c. sugar
2 eggs
1 tsp. butter
1/2 c. water
3 tbsp. flour

Mix these ingredients in top of double boiler and cook until thick.

BOILER FROSTING:

2 1/2 c. sugar
1/3 c. water
1/8 tsp. salt
2 egg whites or 3 sm. egg whites
1/3 c. light corn syrup
1 tsp. vanilla

Stir over medium heat until sugar is dissolved. Boil until syrup forms firm ball when dropped in cold water. Pour in thin stream over beaten egg whites, add salt and vanilla and beat until cool and creamy.

The jelly filling can be put between the layers with frosting on top and sides - or slice the layers thru the middle spreading the lemon jelly, then frosting between layers and top.