6 eggs
1 c. sugar
1 1/2 tsp. grated lemon rind
1 1/2 tsp. lemon juice
1/4 tsp. salt
1 c. Gold Medal flour

Beat egg yolks until thick. Add 1/2 sugar. Add lemon juice and grated rind (yellow part only). Beat egg white until firm. Fold in remaining sugar gradually fold in yolk mixture into white mixture. Sift flour and measure. Sift flour and salt. Fold in flour and salt mixture. Put in ungreased pan and bake first 15 minutes at 275 degrees. Increase after 15 minutes to 350 degrees. Will make 12 servings.

LEMON FILLING:

6 tbsp. sugar
1/8 tsp. salt
1 1/2 grated lemon rind
2 tbsp. cornstarch
1/4 c. lemon juice
1/2 c. cold water
4 egg yolks

Mix sugar, salt, lemon rind and cornstarch. Add lemon juice and water and cook 5 minutes. Stir beaten egg yolks into cooked mixture. Gradually cook over water for 2 minutes. When cold spread between layers of cake. Enough for two 7 inch layer cakes.

Chocolate filling by adding 2 squares of chocolate. Use with white cake and white icing.