1 pkg. Lemon Chiffon cake mix
4 egg yolks
1/2 c. sugar
2 tsp. cornstarch
Juice of 1 lemon
Grated rind of 1 lemon
1/2 c. water
1 c. heavy cream, whipped
1/3 c. slivered toasted almonds

Prepare and bake Lemon Chiffon cake according to directions on package. Cool on cake rack. Prepare lemon cream filling as follows: Beat in top of double boiler egg yolks, sugar mixed with cornstarch, and the juice and grated rind of lemon. Blend in water and cook over hot water, stirring until thickened. Cool and then chill. Fold whipped cream into lemon custard. Cut cake horizontally making three layers. Spread lemon cream filling between layers and on top. Do not frost sides. Sprinkle slivered almonds on top and chill 2 hours before serving. Serves 8 to 10.