CRUST:

1 stick butter
1 c. flour
2 tbsp. sugar

FILLING:

6 eggs, separated
1 1/2 c. sugar
1/2 c. lemon juice (from bottle)
1 env. unflavored gelatin

TOPPING:

1 pt. whipping cream
1/4 to 1/2 c. sugar
Slivered almonds

For crust: Mix flour, butter, sugar together and pat in 9 x 13 inch pan; bake 20 minutes at 350 degrees.

For filling: Take 6 egg yolks, 3/4 cup sugar, the lemon juice, and cook over medium heat until mixture thickens; cool a bit. Dissolve the unflavored gelatin in 1/4 cup cold water and add to the lemon mixture; cool. Take 6 egg whites and beat until stiff adding the remaining 3/4 cup sugar. Fold the lemon mixture and egg white mixture together and pour on the crust.

For topping: Whip 1 pint whipping cream with sugar and spread on top. Sprinkle with slivered almonds. Chill well before serving. Serves 12.