2 1/4 c. flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
2/3 c. shortening
1 tsp. vanilla
5 egg whites
Lemon Filling (recipe follows)
White Mountain Frosting (recipe follows)

Heat oven to 350 degrees. Grease and flour 2 round 8 or 9 inch, or 13 x 9 inch rectangular pan.

Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in large mixer bowl on low and then high speed 2 minutes. Beat in egg whites on high speed. Pour into pan(s). Bake until wooden pick inserted in center comes out clean. 30 to 35 minutes for layers. 40 to 45 minutes for rectangular. Cool layers 10 minutes, remove from pans. Cool completely. Fill layers with Lemon Filling. Frost cake with White Mountain Frosting.

LEMON FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tsp. grated lemon peel
1 tbsp. butter
1/2 c. lemon juice
4 drops yellow food color, if desired

Mix sugar, cornstarch and salt in saucepan, stir in water gradually. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and butter. Stir in lemon juice and food color, cool. If filling is too soft, refrigerate until set.

WHITE MOUNTAIN FROSTING:

1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla

Mix sugar, corn syrup and water in saucepan. Cover, heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.