6 eggs, separated
1 1/2 c. sugar, divided
1/4 c. lemon juice
1 1/2 tbsp. lemon rind
1 1/2 env. Knox gelatin
1/3 c. cold water
1 lg. angel food cake
1/2 pt. whipping cream

Beat egg yolks and mix with 3/4 cup sugar, lemon juice, and lemon rind. Cook in double boiler over hot water until thick. Dissolve the gelatin in the cold water and add to cooked mixture. Beat the 6 egg whites until stiff and add remaining 3/4 cup of sugar. Fold egg whites into cooled custard. Tear the angel food cake into large bite sized pieces and fold them into custard and egg whites. Pour into an oil stem pan and chill until form, 8-12 hours. Invert on a serving plate and frost with whipped cream. Garnish with mint leaves and twisted lemon slices.