2 pkg. lady fingers
3/4 c. sugar
1/4 c. lemon juice
1/4 tsp. salt
6 egg yolks, beaten
1 1/2 tbsp. Knox gelatin
1/2 c. cold water
6 egg whites (stiff)
3/4 c. sugar

Cook 3/4 cup sugar, lemon juice, salt and egg yolks in double boiler about 15 minutes or until consistency of soft custard. Remove from heat. Add gelatin that has been dissolved in cold water.

Beat egg whites until stiff adding 3/4 cup sugar gradually. Fold cool egg yolk mixture into egg whites lightly but thoroughly. Pour into springform pan that has been lined with lady fingers. Chill several hours or overnight. Top with whipped cream before serving.