Grease a 8x12 inch pan and break a large angel food cake up in pieces the size of a walnut.

CUSTARD:

3/4 c. sugar
3/4 c. fresh lemon juice
1 1/2 tsp. lemon rind
6 egg yolks, well beaten

Cook custard until thick. Dissolve 1 envelope of plain gelatin in 1/4 cup cold water, more into hot cooked custard and cool.

Beat egg whites very stiff and add 3/4 cup sugar and gradually fold cooled custard into egg whites.

In pan, alternate cake and custard, starting with cake and having custard on top. Refrigerate for 24 hours.