2 env. unflavored gelatin
1/2 c. water
6 eggs, separated
1/2 c. sugar
1/2 c. scalded milk
3/4 c. lemon juice
1 tbsp. grated lemon rind
1/2 c. sugar
1/2 c. chopped pecans
1 c. heavy cream, whipped
1/2 angel food cake
1 c. heavy cream, whipped
2 tbsp. sugar
1/2 c. chopped pecans
Grated rind of 1 lemon

Soften gelatin in cold water. Beat egg yolks. Combine with 1/2 cup sugar and milk. Cook over boiling water, stirring constantly until thickened. Stir in gelatin until dissolved. Cool; add lemon juice and rind.

Beat egg whites until stiff, adding 1/2 cup sugar while beating. Fold beaten egg whites, pecans and 1 cup cream whipped into custard mixture. Alternate with strips of angel food cake in a 3 quart mold.

Chill several hours or overnight. Turn out. Add sugar to the second cup of cream whipped; frost dessert. Sprinkle with chopped nuts and grated lemon rind. Makes 20 servings.