1 1/2 c. sugar
1/2 c. butter
1 c. milk
1/2 c. cornstarch
2 c. flour
1 tsp. baking powder
1 tsp. lemon extract
6 egg whites, beaten stiff

Cream butter and sugar together until smooth. Sift dry ingredients. Add alternately with milk to butter-sugar mixture. Add lemon extract and blend well. Fold in egg whites quickly. Pour batter into 3 small or 2 regular size round tins which have been buttered and floured. Bake at 350 degrees for 35 to 40 minutes until they test done.

NOTE: May substitute 2 1/2 cups cake flour for the cornstarch and flour.

FILLING:

Grated rind & juice of 1 lemon
2/3 c. boiling water
1 c. sugar
1 egg
1 heaping tsp. cornstarch

Bring lemon rind, juice, water and sugar to a boil. Beat egg with cornstarch. Add to mixture and stir until thick. Cool. Spread cooled mixture on lower layers. Frost with Seven Minute Icing.