Lemon Torte

1/2 cup butter
1/2 cup sugar
1 cup flour
6 tablespoons milk
1 teaspoon vanilla
4 egg yolks
1 teaspoon baking powder

Cream butter and sugar in a large bowl, add well beaten egg yolks. Sift flour and baking powder in bowl. Add to butter/sugar mixture alternately with the milk. Then add the vanilla. Bake in a 9 inch springform pan in a 350 degree oven for 25 minutes. Cool.

Filling:
3/4 cup sugar
3 tablespoons cornstarch
3 egg yolks (beaten)
3/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/3 cup lemon juice

In a medium saucepan blend the sugar and cornstarch. In a small bowl combine the egg yolks and water, stir gradually into the sugar mixture. Cook over medium heat until mixture boils and thickens, stir constantly. Boil for one minute. Remove from heat then stir in the lemon peel and butter. Cool then spread on cooled cake.

Meringue topping:
6 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla

Beat the egg whites and the cream of tartar until very foamy. Beat in the sugar 1 tablespoon at a time until the mixture is very stiff and shiny. Beat in the vanilla. Spread on top of the filling and bake in a 375 degree oven for 15 to 20 minutes until the meringue is a light brown.