1/2 c. shortening
1 3/4 c. powdered sugar
4 eggs, separated
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. milk
1/2 c. chopped walnuts

LEMON FILLING:

1/4 c. sugar
3 tbsp. flour
1 c. cream
2 egg yolks or 1 whole egg
1 tsp. lemon extract

Cream shortening and add 3/4 cup powdered sugar. Slowly add well beaten egg yolks and vanilla. Sift flour once before measuring. Mix and sift flour, baking powder and salt. Add alternately with the milk. Spread in 2 layer cake tins.

Make meringue by beating egg whites until stiff and add the remaining cup of powdered sugar. Spread meringue over cake batter in tins, sprinkle with chopped walnut meats and bake in a slow oven, 250 to 325 degrees for 35 minutes. Cool.

Spread with lemon custard filling between layers when cool. Serve with whipped cream.

LEMON FILLING: Mix sugar and flour together; stir in cream and cook about 10 minutes. Add well beaten egg yolks and cook for 2 minutes more. When cool, add lemon extract and spread between layer of cake.