1/4 c. butter, softened
1/4 c. shortening
1-1/4 c. sugar, divided
2 t. grated lemon peel
3/4 c. milk
1/2 t. vanilla
6 egg whites (save 3 yolks for filling)
2 c. cake flour
1 Tbls. baking powder
1/4 t. salt
1/2 c. white sugar
1/3 c. unbleached all-purpose white flour
1-3/4 c. milk
3 egg yolks, lightly beaten
1/4 c. lemon juice
1 t. vanilla
1 t. grated lemon peel
1 c. heavy cream, whipped
In a mixing bowl, cream butter, shortening and 1 cup of sugar. Add lemon peel and vanilla; mix well.
Combine flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside.
Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into creamed mixture.
Pour into three greased and waxed paper-lined 9" round cake pans.
Bake at 350 degrees for 15-20 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack.
Filling: Combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 more minutes.
Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 more minutes. Remove from heat.
Stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream.
To Assemble: Spread between each layer and on top of cake. Cover and chill.