Lemon Filling.—Take one large fresh lemon, one cup of white sugar, half a cup of water, one egg, one teaspoonful of cornflour, the same of butter. Grate the rind of the lemon and put it in a saucepan with the juice, the water, sugar, beaten egg, butter, and the corn flour rubbed smooth in a little water. Boil them all together until the mixture begins to thicken slightly. When it is cold spread it between the layers of the cake.