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1. To prepare for cake, grease two 8-inch cake pans, line with waxed paper, grease and flour bottom and sides, then shake to remove excess flour.
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2. Beat egg yolks, 1/3 cup sugar, salt, lemon rind, juice and extract until thick and lemon-colored; stir in flour.
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3. Beat egg whites in a separate bowl until soft peaks form; gently fold egg whites into flour mixture.
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4. Pour mixture into prepared pans; bake in preheated 400°F oven 15 minutes.
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5. Remove from pans, remove waxed paper and cool.
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6. Cut each cake layer horizontally in half; spread 1/3 filling between each layer.
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7. Stack layers; sprinkle top with confectioner's sugar and garnish with lemon slices.
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FILLING:
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1. In a saucepan, blend milk, soup, ½ cup sugar, cornstarch, rum and vanilla until smooth.
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2. Cook over low heat, stirring until thickened.
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3. Remove from heat; pour 1 cup hot liquid into beaten egg yolks, stirring constantly.
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4. Stir egg mixture into soup mixture; cook over low heat, stirring until thickened.
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5. Cover with waxed paper; cool to room temperature.
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