Preheat oven to 350F. Grease and line a 9" shiny cake pan with wax paper.

Sift flour,sugar,baking powder and salt together. Work butter or margerine until creamy and sift in flour mixture, half the milk and unbeaten egg yolks.Beat 300 strokes by hand or 2 minutes at low speed on electric mixer.Add remaining milk and vanilla extract. Beat 150 strokes more or one minute longer on mixer.Pour into prepared pan and bake 25 to 30 minutes. Cool.

Meanwhile prepare lemon filling according to package directions for pie filling, reducing amount of water by 1/2 cup. Cool the filling, too.

To make the meringue: Combine the sugar and cinnamon. Beat egg whites to the foamy stage. Beat in sugar-cinnamon mix, 1 tbsp. at a time, until the meringue is very smooth and holds a peak.

To assemble the torte: Reduce oven heat to 325F. Put the cake layer on a cookie sheet. Cut the cake in half horizontally and put the cool filling between the two sections. Cover top and sides with the meringue and bake 15 minutes or until meringue is a lovely beige.