2 pkgs. lady fingers
5 eggs, separated
3/4 c. fresh lemon juice
Rind of 1 lemon, grated
1 1/4 c. sugar
2 c. whipping cream, whipped
4 tbsp. powdered sugar
Dash of cream of tartar

Butter a 10 inch spring form pan and line sides and bottom with split lady fingers. In a saucepan beat 5 egg yolks and two whites (reserve remaining 3 whites) until thick. Add juice, rind and sugar. Cook over low heat until thickened. Let cool completely. Fold in whipped cream and pour into prepared pan.

Freeze overnight, covered with foil. Next day, beat three remaining egg whites. Add powdered sugar and cream of tartar and beat until stiff. Spread over frozen torte and place under broiler until lightly browned. Watch carefully. Cool for few minutes and return to freezer until ready to use. Defrost 3 hours in refrigerator. Serves 10.