1/4 c. butter, softened
1/2 c. sugar
2 eggs, separated
1 egg
1 c. all purpose flour
1 tsp. baking powder
1/3 c. milk
1/2 tsp. vanilla extract
2 eggs, separated
1 c. water
3/4 c. sugar
1/3 c. all purpose flour
1/2 tsp. grated lemon rind
1/4 c. lemon juice
1 tbsp. butter
1/2 tsp. cream of tartar
1/2 c. sugar

Cream 1/4 cup butter; gradually add 1/2 cup sugar, beating at medium speed of an electric mixer. Add 2 egg yolks and 1 egg to creamed mixture; mix well.

Combine 1 cup flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Pour batter into a greased and floured 9 inch round cake pan. Bake at 350 degrees for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Combine 2 egg yolks and water; set aside. Combine 3/4 cup sugar and 1/3 cup flour in a heavy saucepan; add egg yolk mixture and lemon rind. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 2 minutes. Remove from heat. Stir in lemon juice and 1 tablespoon butter. Cover with wax paper, and cool. Place cake layer on baking sheet. Spoon filling onto cake.

Beat 4 egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread over lemon filling. Bake at 350 degrees for 12 to 15 minutes or until meringue peaks are lightly browned. Yield: one 9 inch cake.