6 egg whites
1 tsp. cream of tartar
1 c. Crisco
2 c. sugar
2 3/4 c. sifted flour
1 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla

Beat eggs and cream of tartar at high speed until stiff. Set aside. Cream Crisco; add sugar until well blended. Mix flour, soda, and salt; add alternately with the buttermilk, beginning and ending with flour. Stir in vanilla. Fold in egg whites; blend well. Pour into 3 greased and floured pans. Bake at 350 degrees for about 25 minutes. When cake leaves side of pan, it's done. Cool in pans 10 minutes. Remove from pans and cool on wire rack. Spread filling between layers.

LEMON FILLING:

1 c. water
3/4 c. sugar
3 tbsp. cornstarch
Grated rind and juice of 2 lemons
2 tbsp. butter
4 egg yolks, slightly beaten

Combine first 5 ingredients in a heavy pan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat, slowly add egg mixture, stirring constantly. Return to heat and cook, stirring constantly, 1 minute. Remove from heat and let cool. Yield: 1 1/4 cups.