6 egg yolks
3/4 c. sugar
3/4 c. lemon juice
1 1/2 tsp. grated lemon rind

Mix the above and cook in double boiler until thick. Add 1 tablespoon Knox gelatin (unflavored) dissolved in 1/2 cup cold water.

Beat 6 egg whites until stiff peaks form. Then gradually mix in 3/4 cup sugar. Fold this into the lemon custard mixture.

Break one large angel food cake into bite sized pieces. In 9x13 pan alternate cake and custard layers until filled. Chill overnight. Serve with whipped cream.

In Memory of Carolyn Junk