6 eggs, separated
1 c. sugar
1/2 c. lemon juice
1 tsp. grated lemon peel
1 env. unflavored gelatin
1 (11 oz.) loaf angel food cake
1 c. whipped cream, whipped

In a double boiler combine slightly beaten egg yolks, 1/2 cup sugar, lemon juice and peel. Cook over simmering water stirring constantly until mixture thickens. Remove from heat, stir in gelatin which has been left to soften in cold water. Cool. Tear cake into bite size pieces. Beat egg whites until foamy, gradually beat in remaining 1/2 cup sugar to make a soft meringue. Carefully fold this mixture in gelatin mixture, then fold in cake pieces. Spoon into 9"x13" cake pan. Refrigerate overnight. Cut into squares.

Can use 1/2 large round angel food cake and can use an 8 ounce tub Cool Whip instead of whipped cream.