Directions (continued)

• well after each addition.
• Pour into greased and floured 9-in. round baking pan. Bake at
• 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing to a
• wire rack and cool completely.
• For filling, combine sugar and flour in a heavy saucepan. Stir in
• water until smooth. Cook and stir over medium-high heat until
• thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into egg
• yolks; return all to the pan, stirring constantly. Bring to a gentle
• boil; cook and stir 2 minutes longer. Remove from the heat. Gently
• stir in lemon juice, butter and lemon peel. Cool to room temperature
• without stirring. Place cake on a baking sheet; spoon filling on top
• of cake to within 1/2. of edge.
• For meringue, let egg whites stand at room temperature for 30
• minutes. In a small bowl and with clean beaters, beat egg whites and
• cream of tartar on medium speed until soft peaks form. Gradually add
• sugar, 1 tablespoon at a time, beating on high until stiff peaks
• form. Carefully spread over filling, sealing to edges of cake. Bake
• at 350° for 12-15 minutes or until lightly browned. Yield: 6-8
• servings.