2 packs lady fingers
4 egg yolks
1/2 c. fresh lemon juice (5 lemons)
1/4 c. sugar
1 1/2 tbsp. grated lemon peel
4 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
3/4 c. sugar
1 1/2 c. whipping cream

Line bottom and sides of a 9 inch springform pan with lady fingers. Combine next ingredients in large bowl and blend well. Let stand at room temperature. Beat egg whites until foamy - add tartar and salt; beat until soft peaks form.

Gradually add remaining sugar, beating constantly until stiff and glassy. Whip cream until stiff. Gently fold whites and cream into yolk mixture. Carefully spoon into pan. Cover with foil and freeze. Let soften in refrigerator for 1 hour before serving.