Lemon Meringue Cake - cooking recipe

Ingredients

CAKE
1/4 cup butter
1/2 cup sugar
1 egg, plus
2 egg yolks
1 cup flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon vanilla
FILLING
2 egg yolks
1 cup water
3/4 cup sugar
1/3 cup flour
1/2 teaspoon lemon, rind of
1/4 cup lemon juice
1 tablespoon butter
MERINGUE
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Preparation

For cake, cream together butter and sugar.
Beat in egg plus egg yolks.
Sift together dry ingredients.
Stir vanilla into milk.
Add dry ingredients alternately with milk.
Mix well and pour into a buttered and floured 9 inch round cake pan.
Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
REmove from pan and cool completely on a wire rack.
For filling, stir together in top of double boiler, sugar and flour.
Stir in egg yolks, water, lemon peel and lemon juice.
Cook over simmering water until mixture bubbles and thickens.
Remove from heat.
Let cool 5 minutes, then stir in butter until melted.
Mix well.
Let cool completely.
For meringue beat together egg whites and cream of tartar until soft peaks form.
Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
Bake at 350*F until meringue is lightly browned, about 10 minutes.
Remove from oven and cool completely.
Serve to some very appreciative friends and family!