1 tbsp. unflavored gelatin
1/2 c. cold water
4 lg. eggs, separated
1 c. sugar
1/2 c. fresh lemon juice
Grated lemon rind
1 pt. whipping cream
2 dozen ladyfingers
1/2 c. toasted almonds

Soften gelatin in cold water and dissolve over hot water. Set aside.

Beat egg yolks until thick and lemon colored. Add sugar slowly while continuing to beat until stiff. Add lemon juice and grated rind. Continue beating. Add gelatin to egg mixture. Beat egg whites until light and fluffy. Fold into lemon mixture. Whip cream and fold into lemon mixture. Pour into a bowl that is lined on the sides and bottom with ladyfingers.

Fill bowl half full of custard, add another layer of ladyfingers and fill rest of way with custard. Sprinkle top with toasted almonds. Refrigerate 24 hours. This is pretty done in a crystal container. Serves 10.