Instructions: Preheat oven to 350 degrees.

Cream the butter and the powdered sugar. Add the beaten egg yolks and vanilla. Measure flour into a sifter; add salt and baking powder, then sift. Add flour mixture to butter mixture alternately with the milk, ending with the flour mixture. Spread into two well-greased 9-inch cake pans and set aside.

Beat the egg whites with the cream of tartar until soft peaks form. Slowly add granulated sugar, beating until stiff peaks form. Lightly spread this meringue over the cake batter and sprinkle with nuts. Bake 25-30 minutes or until meringue is golden. Cool in pans on racks for 10 minutes, then turn out on racks, meringue side up, and cool thoroughly.

To make the filling: Mix the sugar, cornstarch and salt. Add slightly beaten egg yolks, lemon juice and rind, and water. Cook over low heat, stirring constantly, until thickened. Last, stir in the butter. Let filling cool, then spread on top of the meringue on one cake layer. Place the other cake layer carefully on top, the spread the remaining filling over the meringue.

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