3/4 c. shortening
2 c. sugar
Grated rind of 1 lemon
3 eggs, separated
3 1/2 c. cake flour
4 tsp. baking powder
3/4 tsp. salt
1 1/4 c. milk

Preheat oven to 375 degrees. Grease and lightly flour 2 (9") square pans. Cream sugar, shortening and lemon rind together in large bowl. Beat egg yolks until thick and lemon colored and add to creamed mixture. Sift flour, salt and baking powder together and add alternately with milk to creamed mixture. Beat until smooth. Fold in stiffly beaten egg whites. Pour into prepared pans and bake for 25 minutes.

FILLING:

1/4 c. flour
3/4 c. sugar
1/4 c. lemon juice with 1 slightly beaten egg
Rind of 1/2 lemon
1/2 c. water
1/2 tbsp. butter
Confectioners' sugar

Sift flour and sugar together. Put egg and lemon juice mixture in top of double boiler and gradually add flour and sugar mixture. Cook until thick and no starchy taste remains, stirring constantly. Remove from heat and cool to lukewarm. Spread between layers of cake. Sprinkle top of cake with confectioners' sugar.