1/2 c. sugar
1 (1/4 oz.) env. unflavored gelatin
2 c. milk
4 egg yolks
1 tsp. lemon extract
1 tsp. grated lemon rind
4 egg whites
3 lemon slices, cut in half
8 ladyfingers, split

Mix sugar and gelatin in small saucepan; stir in milk. Cook over medium high heat, stirring constantly, until mixture begins to boil. Stir some of milk mixture into egg yolks; stir yolk mixture into saucepan. Cook over medium heat, stirring constantly, until mixture coats a metal spoon, 3 to 5 minutes. Stir in lemon extract and rind; cool to room temperature. Refrigerate until mixture mounds slightly, about 30 minutes.

Beat egg whites in large bowl until stiff but not dry peaks form. Stir 1/4 of the whites into milk mixture; fold milk mixture into egg whites. Line bottom of greased 1 quart Charlotte mold or souffle dish with waxed paper. Arrange lemon slices in bottom of mold. Line side of mold with ladyfingers put edges facing in. Spoon filling into mold. Refrigerate until firm, about 4 hours. Carefully loosen ladyfingers with knife; unmold on serving plate. Remove wax paper from top. Refrigerate.