Instructions: Dissolve gelatine in cold water. In a double boiler, combine lemon juice, 3/4 cup of the sugar, and egg yolks. Cook mixture until thickened, then add gelatine. Stiffly beat egg whites, gradually adding remaining 3/4 cup sugar. Fold into lemon mixture. Break angel food cake into pieces and combine with lemon mixture. Place into a 13X9X2-inch pan. Refrigerate.

Serve with whipped cream.

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