---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
     1/2 c  Shortening
       1 c  Sugar
       3 lg Eggs
     1/2 c  Milk
     1/2 ts Vanilla extract
       2 c  All-purpose flour
       3 ts Baking powder
     1/2 ts Salt
       4 tb Butter
     3/4 c  Sugar
     1/8 ts Salt
   2 1/2 ts Grated lemon rind
     1/2 c  Lemon juice
       3 lg Eggs; well beaten
   Recipe by: Jo Merrill
     Cream the shortening and sugar together; add eggs one at at time, beating
   well.  Slowly mix in milk and vanilla extract.
      Sift the flour, baking powder and salt together. Gradually add to
   shortening mixture, beating well after each addition. Pour into two greased
   and floured 8-inch pans. Bake in preheated 350 degree oven for 30-35
   minutes.  Cool in the pans for 10 minutes then turn cake onto racks to cool
   for 30 minutes more.
      Filling:  melt butter in the top of a double-boiler and then stir in
   sugar and salt.  Add lemon rind and juice. Stir in beaten eggs slowly. Cook
   over moderate heat until thick; stir constantly.
      Cool before spreading between layers of the cake and on top and sides.
   This filling is not thick and will not completely over cake but you will
   love the taste!