2 pkg. lady fingers
4 egg yolks
1/2 c. lemon juice
1/4 c. sugar
1 1/2 tbsp. grated lemon zest (zest of 3 lemons)
4 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1 1/2 c. whipping cream

Line bottom and sides of a 8-9 inch springform pan. Combine egg yolks, lemon juice, sugar and lemon zest in large bowl and blend. Let stand at room temperature.

Beat egg whites until foamy. Add cream of tartar and salt; continue beating until soft peaks. Gradually add sugar, beat until stiff and fussy. Whip cream until stiff. Gently fold egg whites and cream into yolk mixture.

Pour carefully into pan. Cover with foil and freeze overnight. Let soften for 10 minutes in refrigerator before serving. This dessert may be made up to 2 weeks in advance of serving.