1 env. unflavored gelatin
1/2 c. lemon juice
4 eggs, separated
1 c. sugar
1/4 tsp. salt
Lady fingers (2 packs)
1 c. heavy cream

Use 9-inch springform pan. Sprinkle lemon juice with the gelatin; wait 5 minutes. Beat together egg yolks, 1/2 cup sugar and salt in double boiler. Gradually beat in gelatin mixture. Cook over boiling water until thickens, 5-6 minutes. Pour in large bowl and chill for 20 minutes.

Line springform pan with lady fingers curved side down. Beat egg whites; add remaining 1/2 cup sugar. Fold egg whites in the chilled mixture. Whip cream in chilled bowl; fold into the lemon mixture. Spoon into the lady finger-lined springform pan. Cover and chill for 4 hours or overnight. Garnish with fresh blueberries or orange slices.