The Story of Crisco

by Marion Harris Neil

Lemon Layer Cake

6 tablespoonfuls sugar 3 tablespoonfuls Crisco 3 eggs	1/4 teaspoonful salt 1 teaspoonful baking powder 12 tablespoonfuls flour
Grated rind 1 lemon
For Lemon Filling
4 tablespoonfuls Crisco 2 lemons 3/4 cupful sugar	4 yolks of eggs 1 white of egg 1/4 teaspoonful salt

For cake. Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff and cold; then add flour mixed with baking powder and salt, and pass through sieve, add Crisco melted but cool, taking care to stir very gently, but on no account beat it. Divide mixture into two small Criscoed and floured layer cake tins, and bake ten minutes in moderately hot oven. Turn out and cool, then put together with lemon filling.

For filling. Beat up eggs in saucepan, add Crisco, salt, grated rinds and strained lemon juice. Stir with wooden spoon over gentle heat until mixture just comes to boiling point. When cold use.

Sufficient for one layer cake.