1 env. Knox unflavored gelatin
1/4 c. water
3/4 c. sugar
1/2 c. milk
1/3 c. lemon juice
3 egg yolks, slightly beaten
2 tsp. lemon rind, grated
1/4 tsp. salt
2 (3 oz. ea.) pkgs. vanilla ladyfingers (about 24)
2 c. whipping cream, whipped

Sprinkle gelatin over water to soften. In a 1-quart saucepan combine sugar, milk and lemon juice. Cook over low heat until the sugar is dissolved. Blend a little of hot mixture into the egg yolks. Return all to saucepan and cook, stirring constantly, about 5 minutes. Remove from heat. Stir in gelatin until dissolved. Add lemon rind and salt. Cool.

Split 12 ladyfingers in half. Line the sides of a 9-inch springform pan. Split the remaining ladyfingers and line the bottom of the pan. Fold the whipped cream into the cooled custard mixture. Turn into the pan and chill several hours or overnight until set. When ready to serve, unmold and garnish with additional whipped cream.

Serves 10 to 12.

Submitted by: Ann Rivera