INGREDIENTS
40 lady fingers (3 pkgs)
1 pkg lemon gelatin
1 cup boiling water
3 egg yolks
3/4 cups sugar
1 1/2 lemons, juice and rind grated
6 egg whites
3/4 cups sugar
1 cup whipping cream
DIRECTIONS
Line sides and bottom of 9″ spring form pan with lady fingers. Mix 1 pkg gelatin with 1 cup boiling water and cool. Beat yolks well and combine with lemon juice and grated rind and sugar and cook on top of double boiler until thick. Beat whites until soft peaks and gradually add 3/4 cup sugar and beat until stiff and glossy. Combine cooled gelatin with yolk mixture. Fold in whipped cream, then beaten whites. Pour over lady fingers and smooth top. Refrigerate over night. Remove sides to serve.