1 pkg. unflavored gelatin
1/2 c. fresh lemon juice
4 eggs, separated
1 1/2 c. sugar
3 tbsp. butter
1 1/2 tsp. grated lemon peel
1 tsp. vanilla extract
2-3 doz. lady fingers
1 c. heavy whipping cream extra whipped cream
1/8 tsp. salt

Soften gelatin in lemon juice. Reserve - set aside. Beat egg yolks, 1 cup sugar and salt until thick. In top of double boiler, combine egg yolk mixture, softened gelatin and butter. Cook over hot, but not boiling water, stirring constantly with a wooden spoon (about 10 minutes, until thickened).

Line the bottom and sides of a slightly buttered springform pan with lady fingers. Beat egg whites until soft peaks form, gradually add 1/2 cup sugar, beat until stiff. Fold egg whites, whipped cream into cooled lemon mixture. Pour into pan and refrigerate until set firmly. Unmold onto a chilled serving platter and garnish with whipped cream. Decorate with tiny, washed fresh flowers.