6 eggs, separated
1 c. sugar
1/3 to 1/2 c. lemon juice
1 tsp. lemon rind
1 env. Knox gelatin in 1/2 c. cold water
1 (11 oz.) loaf angel food cake
1 c. Cool Whip (or whipped cream)

In top of double boiler, combine slightly beaten egg yolks, 1 cup sugar, and lemon juice and rind. Cook until mixture thickens. Remove from heat and stir in softened gelatin. Cool. Then beat egg whites and fold in whipped cream. Combine with the rest and fold in angel food pieces that have been cut into small squares. Spread into cake pan and let set.