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1
Lightly but thoroughly grease the bottom and sides of three 8-inch cake pans.
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2
Sprinkle the inside with flour and shake to coat evenly.
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3
Shake out excess.
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4
Meanwhile, preheat the oven to 375 degrees.
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5
To prepare the cake layers, put the shortening into the mixing bowl of an electric mixer.
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6
Add the 2 tablespoons of freshly grated lemon rind and start beating while gradually adding the sugar.
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7
Beat until light and fluffy.
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8
Add the eggs, one at a time, beating well after each addition.
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9
Add the lemon juice.
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10
Put the flour, baking powder and salt into a sifter and sift the mixture into a mixing bowl.
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11
Start beating the creamed shortening mixture and add the sifted ingredients alternately with the milk, beating well after each addition.
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12
Pour and scrape equal portions of the batter into each prepared cake pan.
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13
Tap each pan on a flat surface to smooth over the top of the batter.
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14
Place on the center rack of the oven and bake 25 minutes or until a cake tester inserted in the center of each cake layer comes out clean.
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15
Remove the cakes and place on a rack.
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16
Let stand 10 minutes and unmold.
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17
To prepare the filling, combine the sugar, cornstarch and salt in a saucepan.
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18
Gradually add the water, stirring with a wire whisk.
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19
Beat in the egg yolks, lemon juice and grated rind.
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20
Place the saucepan over very low heat or over a flame-tamer and cook, stirring constantly, until the sauce thickens.
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21
Stir in the butter.
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22
Remove from the heat and let stand until thoroughly cool.
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23
Use as filling and topping for the cake layers.
