2 pkg. lady fingers
5 eggs, separated
3/4 c. fresh lemon juice
Rind of 1 lemon, grated
1 1/4 c. sugar
2 c. whipping cream, whipped
4 tbsp. icing sugar
Dash of cream of tartar

Butter a 10-inch springform pan and line sides and bottom with split lady fingers.

In a saucepan, beat 5 egg yolks and 2 egg whites (reserve remaining whites) until thick. Add juice, rind and sugar. Cook over low heat until thickened. Let cool completely. Fold in whipped cream and pour into prepared pan. Freeze overnight or at least 6 hours covered with foil.

Next day, beat remaining egg whites, add icing sugar and cream of tartar until stiff. Spread over frozen torte and place under broiler until lightly browned. Watch carefully. Cool 1 1/2 hours in refrigerator before serving. Serves 10.