6 beaten egg yolks
3/4 c. sugar
3/4 c. lemon juice
1 1/2 tsp. grated lemon rind
1 tbsp. gelatin
1/4 c. cold water
3/4 c. sugar
1 sm. angel food cake

Make custard of egg yolks, 3/4 cup sugar, lemon rind, and juice. Cook over hot, not boiling, water until mixture coats spoon. Remove from heat; add gelatin softened in cold water. Fold in egg whites (beaten) with remaining 3/4 cup sugar. Tear cake into bite-sized pieces. Place in angel food pan, oiled with salad oil. Pour custard over; chill until firm. Unmold; fill center with whipped cream or ice with whipped cream. Serve in the spring, circled with fresh flowers. Decorate it for Easter with marshmallow chickens and gum drops.