4 eggs
1 1/2 c. sugar
3 tbsp. lemon juice
1 1/2 tbsp. lemon rind
1 1/2 tsp. plain gelatin - soften in cold water

Separate eggs, beat half of sugar with yolks. Add to this 4 tablespoons boiling water, slowly. Cook until thick custard stage, add gelatin. Beat whites, add to them rest of sugar, fold into cooked mixture. Line a pan with sponge cake, pour in lemon filling, chill in ice box overnight. Ice with whipped cream. Use your favorite sponge cake recipe. Serves about 12. The above filling is sufficient to fill the hollows in two layers of sponge cake, baked in two Mary Ann pans.