Yellow Citrus Cake

CAKE:
2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup shortening
1 1/2 cups sugar
1 tablespoon grated orange peel
1 1/2 teaspoons grated lemon peel
3 eggs
2/3 cup milk
2 tablespoons lemon juice

LEMON FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 dash salt
3/4 cup cold water
2 beaten egg yolks
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter

Filling: In saucepan, combine sugar, cornstarch and salt. Stir in water.
Add egg yolks, lemon peel, and lemon juice. Cook and stir till bubbly.
Cook 1 minute more, then stir in butter. Cover surface with waxed paper
and cool thoroughly before using.

Cake: Grease and lightly flour two 9-inch round cake pans. Combine flour,
baking powder and salt. In a mixer bowl, beat shortening using medium
speed for about 30 seconds. Add sugar and peels; beat until well combined.
Add eggs, one at a time, beating 1 minute after each. Add dry ingredients,
milk, and lemon juice alternately, beating after each addition. Turn into
pans.
Bake at 350 F for 30 minutes or till done. Cool 10 minutes in pans.
Remove from pans and cool on wire racks. Split layers horizontally. Spread
Lemon Filling between layers.

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