Ingredients

1 C. sugar
6 Tbsp. shortening
1/2 C. egg yolks
1/4 tsp. salt
1/2 C. milk
3 tsp. baking powder
2 Tbsp. grated lemon rind
2 C. flour
Lemon filling:
2 Tbsp. cornstarch, dissolved in 1 C. cold water
1/2 C. honey
2 egg yolks, lightly beaten
1/4 C. lemon juice
1 tsp. butter

Cooking Instructions

Cream shortening and sugar. Add well-beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Add grated lemon rind. Pour into well oiled layer cake pans. Bake in moderate oven 375 degrees 20 minutes. Use lemon filling between layers and frost as desired. Lemon filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: