Lemon Party Cake

2/3 cup shortening
3 tbsp. baking powder
Sugar
1 tsp. salt
1 tsp. vanilla extract
1 cup milk
2 2/3 cups sifted cake flour
5 egg whites
Grated rind of one lemon

Cream shortening, add 1 1/4 cups sugar, gradually, beating until light and fluffy. Add flavoring. Then sift in dry ingredients alternately with milk, beating until smooth. Beat egg whites until foamy, add 1/2 cup sugar gradually. Continue beating until mixture stands in peaks, fold into batter. Pour into 2 9 inch layer pans, lined on bottom with brown paper. Bake at 375 F. About 30 minutes. Cool.

Filling:

1/3 cup sugar
2 1/2 tbsp. flour
1/8 tsp. salt
1/4 cup milk
3/4 cup milk
1 beaten egg
1/2 tsp. grated lemon rind 

Mix sugar, flour and salt in saucepan. Add 1/4 cup milk and stir until smooth. Add rest of milk and cook over low heat, stirring until thickened. Add mixture to 1 beaten egg; return to saucepan and cook 2 minutes longer. Cool and add grated citrus rind.

Frosting:

3/4 cup sugar
2 egg whites
Pinch salt
1/4 cup hot water
2 tbsp. lemon juice
2 tbsp. lemon rind

Combine sugar, salt, water. Cook to soft ball stage (240 F.). Meanwhile, beat egg whites until stiff but not dry. Add syrup very slowly to egg whites, beating constantly with beater at high speed. Add lemon or lime peel and tint frosting a pale green or pale yellow to match flavor.