1 env. unflavored gelatin
1/2 c. freshly squeezed lemon juice
4 eggs, separated
1 c. sugar
Grated rind of 1 lemon
16-20 lady fingers, split
1 c. heavy cream, whipped to soft peaks

1. Sprinkle gelatin over lemon juice in small bowl. Soften for 5 minutes without stirring.

2. Beat together with electric mixer yolks, 1/2 cup of the sugar in top of double boiler. Gradually beat in gelatin mixture. Cook over boiling water, stirring constantly until mixture starts to thicken and gelatin is dissolved, 6 minutes. Don't let bottom of double boiler top touch water.

3. Pour into large bowl. Add lemon rind. Chill until mixture begins to mound, 15 to 20 minutes, stirring occasionally.

4. Meanwhile, line bottom and sides of 8"x13" springform pan with lady fingers, curved side out.

5. Beat egg whites with mixer in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until soft peaks form. Fold beaten egg whites and whipped cream into lemon gelatin mixture. Spoon onto lady finger lined pan. Cover with plastic wrap. Chill 4 hours or overnight. Carefully remove from sides of pan.