Lemon Layer Cake With Lemon Filling

Ingredients

• 6 tbsp sugar
• 3 tbsp Crisco
• 3 eggs
• 1/4 tsp salt
• 1 tsp baking powder
• 12 tbsp flour
• Grated rind of 1 lemon
• 4 tbsp Crisco (for filling)
• Juice and rind of 2 lemons (for filling)
• 3/4 cup sugar (for filling)
• 4 egg yolks (for filling)
• 1 egg white (for filling)

Method

1. 1 Beat eggs, sugar, and lemon rind over a pan of boiling water until warm. Remove from heat and beat until stiff and cold.
2. 2 Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with melted but cooled Crisco. Do not beat.
3. 3 Divide batter into two greased and floured layer cake tins. Bake in a 400°F oven for 10 minutes. Cool completely.
4. 4 For filling, beat egg yolks, add Crisco, salt, lemon rind, and juice. Stir over gentle heat until it just boils. Cool.
5. 5 Spread cooled lemon filling between cake layers. Top with remaining cake layer.