DIRECTIONS

In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a time, beating well after each. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in vanilla. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
    In a saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.
    For frosting, in a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Yield: 12 servings.