Instructions: Make custard of egg yolks, sugar & lemon juice. Cook in double boiler until mixture coats a spoon. Remove from heat & add gelatin which has been dissolved in cold water. Add grated lemon peel. Cool & fold in egg whites to which the last 3/4 cup of sugar was added. Break cake into bite-sized pieces. Pour custard over cake & be sure all cake pieces are coated with custard. Pour into well-greased cake pan. Refrigerate overnight. Remove from pan. Slice & serve with whipped cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.