Lemon Torte

Cake:
1 1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 teaspoon vanilla

Mix flour with sugar, baking powder and salt. Add shortening and milk. Blend well at low speed of mixer. Beat 1 1/2 minutes at medium speed. Add egg and vanilla, beat 1 1/2 minute at low speed. Pour into greased and floured Mary Ann pan, see picture below. Bake at 350 degrees for 20-25 minutes. Let cool a few minutes then turn upside down on a plate so it drops out of the pan.  Cool.

Filling:
4 ounces cream cheese
1/4 cup powdered sugar
1 cup Cool Whip

Beat together and fill indentation of cake pan when cake is cool.

Topping:
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup lemon juice
1 egg yolk

Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool completely before topping the cake.  
****I usually just use a wire whisk to stir all ingredients together and cook in Microwave until thickened, stirring every couple minutes.  Takes about 4 minutes or so.