Recipe for Lemon Meringue Cake

So, the lemon meringue cake was a hit! And silly me, I did not take a picture. :( I may make it again tonight, as we are having company over. However, it does take a l-o-n-g time, at least it did for me, so I may run out of time in my day. Anyway, here is the recipe:
CAKE:
1/4 Cup butter, softened
1/2 Cup sugar
1 egg
2 egg yolks
1/2 tsp. vanilla extract
1 Cup flour
1 tsp. baking powder
1/3 Cup milk

FILLING:
3/4 Cup sugar
1/3 Cup flour
1 Cup water
2 egg yolks, lightly beaten
1/4 Cup fresh lemon juice (about two lemons)
1 T butter
1/2 tsp grated lemon peel

MERINGUE:
4 egg whites
1/2 tsp. cream of tartar
1/2 Cup sugar

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beatng well after each addition.

2. Pour into greased and floured 9 inch round baking pan. Bake at 350 for 25-30 mins. or until toothpick inserted near the center comes out clean. Cool for ten minutes before removing to a wire rack to cool completely.

3. 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 heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir two 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 inch of edge.

4. For meringue, let egg whites stand at room temperature for 30 minutes. In a small mixing 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