2 pkg. ladyfingers
1 env. gelatin
3/4 c. lemon juice
1 1/4 c. sugar
4 eggs
2 egg yolks, beaten
2 tbsp. grated lemon rind
16 oz. cream cheese
1/2 c. unsalted butter
3 drops yellow food color
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/4 c. sugar
1 c. whipping cream
3 tbsp. sugar

Soften gelatin in lemon juice in a heavy saucepan for 5 minutes. Mix in sugar, eggs and yolks (beaten) and rind. Cook over medium-low heat until mixture thickens, stirring constantly. Beat together cream cheese and butter until smooth. Add the hot lemon mixture and food coloring and beat until well blended. Cool until mixture begins to thicken, stirring often.

Beat egg whites with salt and cream of tartar until soft peaks form. Gradually add the 1/4 cup sugar and beat until stiff. Reserve 1 cup of the lemon mixture and fold the rest into the egg whites. Pour into lady finger lined 10 inch springform pan. Chill. Whip cream with 3 tablespoons sugar until stiff. Fold in reserved lemon mixture. Chill until mixture mounds, then spoon or pipe on top of filling in springform pan. Garnish with additional whipped cream. Chill well.