6 egg yolks
3/4 c. sugar
3/4 c. freshly squeezed lemon juice
1 1/2 tsp. grated lemon rind
1 env. unflavored gelatin
1/4 c. cold water
6 egg whites
3/4 c. sugar
1 LG. commercial angel food cake
Whipped cream
Maraschino cherries

In small bowl of electric mixer, beat egg yolks with 3/4 cup of the sugar until thick and lemon colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler and cook over hot (not boiling) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard at room temperature.

Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff. Fold into cooled custard. Oil a large tube pan; tear cake into bite size pieces and carefully fold into the custard mixture. Spoon mixture into the tube pan and chill until firm. Unmold, ice with whipped cream and garnish as desired. (If desired, leave cake unsliced and top individual pieces with whipped cream when served.) Yield: 10 to 12 servings.