3 pkg. lady fingers
1 pkg. jello lemon pie filling (not instant)
2/3 c. sugar
3 eggs separated
2 1/4 c. water
2 tbsp. lemon juice
2 tbsp. butter

Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan. Mix in 3 egg yolks. Add remaining 2 cups water. Cook and stir to full boil (about 5 minutes, stirring constantly). Cool about five minutes. Add lemon juice and butter and fold into beaten egg whites. Line spring mold pan with lady fingers (single). Place on bottom first, then stand around sides. Add layer of filling, layer of fingers, etc. ending with fingers on top. Place in refrigerator until ready to serve. (This much can be done the day before.) When you are ready to serve, top with whipped cream.