1 env. Knox gelatin
1/2 c. fresh lemon juice (not bottled)
4 eggs, separated
1 1/2 c. sugar
3 tbsp. butter
1 tsp. vanilla
1 pkg. lady fingers
2 pts. whipping cream

Soften gelatin in lemon juice in top of double boiler. Beat egg yolks with 1 cup sugar until thick. Add to gelatin mixture. Add butter. Cook over hot (not boiling) water until thick, 5 to 7 minutes, stirring constantly. Add vanilla. COOL.

Line 9 inch springform pan with lady fingers. Beat egg whites with 1/2 cup sugar. Set aside. Beat until soft peaks form 1 pint whipping cream until soft peaks form. Stir lemon mixture, egg white mixture and whipping cream together. Spoon into pan. Refrigerate several hours or overnight. Before serving, beat 1 pint whipping cream and spread on top.