6 eggs, separated
1 1/2 c. sugar
3/4 c. lemon juice
1 tsp. grated lemon rind
1/4 tsp. salt
1 env. unflavored gelatin
1/4 c. cold water
1 angel food cake

In top of a double boiler combine the egg yolks, 3/4 cup of the sugar, lemon juice, rind and salt. Cook over hot water until slightly thickened. Soften gelatin in the cold water and add to the egg-lemon mixture. Mix well and refrigerate to cool. Beat egg whites until stiff, gradually adding the remaining 3/4 cup sugar. Fold into the lemon custard. Tear the angel food cake into pieces and fold into custard mixture. Pour into a lightly greased angel food cake pan. Chill 8 hours.

2 c. heavy cream
3 tbsp. sugar
1 1/2 tsp. vanilla

Beat cream until stiff, gradually adding sugar and vanilla. Unmold chilled cake and frost with sweetened whipped cream. Refrigerate until ready to serve. Serves 12.