6 lg. eggs
1 1/3 c. granulated sugar
2 tbsp. grated lemon peel
1/2 c. fresh lemon juice
1/2 c. (1 stick) butter
1/2 c. light rum
2 env. unflavored gelatin
2 pkgs. (3 oz. each) ladyfingers
Confectioners' sugar
2 c. (1 pt.) heavy cream
Lemon Topping
1/4 c. finely chopped pistachios

1. Day before serving: Separate eggs, placing whites in large bowl of electric mixer, let warm to room temperature. In top of double boiler, combine egg yolks, granulated sugar, lemon peel and juice and butter. Place over hot water. Over medium-high heat, cook mixture, stirring constantly, until thickened, about 10 minutes; remove from heat.

2. Meanwhile, in cup, sprinkle gelatin over rum to soften; let stand 1 minute (only). Add gelatin to egg yolk mixture; stir to dissolve. Pour mixture into large bowl; stir about 3 minutes to cool mixture slightly. Set bowl over larger bowl of ice and water, stirring often, until slightly thicker - about 15 minutes.

4. With electric mixer at high speed, beat egg whites until stiff but not dry peaks form. In another large bowl, with electric mixer at high speed, beat the heavy cream until soft peaks form. With large spatula, fold the cream into egg yolk mixture until no white streaks remain. Gently fold in egg whites.

5. Transfer mixture to prepared pan, spreading to make top even. Chill covered, overnight.

LEMON TOPPING:

1/4 c. cornstarch
2 tbsp. all-purpose flour
1 c. sugar
1 1/3 c. water
2 lg. egg yolks, slightly beaten
1 tbsp. finely grated lemon peel
2 tbsp. butter

6. In small pan, combine cornstarch, flour and sugar. Gradually stir in water, mixing until smooth. Over medium heat, bring the mixture to boiling, stirring constantly. Boil 1 minute; remove from heat. Quickly stir some of the hot mixture into the egg yolks in a small bowl. Return to hot mixture, stirring to blend. Cook over low heat, stirring about 2 minutes; do not let boil. Remove from heat; stir in the grated lemon peel, juice and butter. Pour into small bowl; let cool completely.