2 pkg. ladyfingers
4 egg yolks
1/2 c. fresh lemon juice
1/4 c. sugar
1 1/2 tsp. grated lemon zest
4 egg whites
Pinch of cream of tartar
Pinch of salt
3/4 c. sugar
1 1/2 c. whipping cream

Line bottom and sides of 8 or 9-inch springform pan with ladyfingers. Mix egg yolks, lemon juice, zest and 1/4 cup sugar in a large bowl and let stand at room temperature. Beat egg whites until foamy, add cream of tartar and salt, then beat until soft peaks form, gradually adding 3/4 cup sugar, beating until stiff and glossy.

Whip cream until stiff. Gently fold egg whites and whipping cream into yolk mixture and place in prepared springform pan. Freeze at least 8 hours. Allow to stand 1 hour in refrigerator before slicing and serving.

May prepare up to 2 weeks in advance. Cover with foil after frozen if kept in freezer more than one day. Good served with Raspberry Sauce.