6 egg yolks
3/4 c. sugar
3/4 c. freshly squeezed lemon juice
1 1/2 tsp. grated lemon rind
1 env. unflavored gelatin
1/4 c. cold water
6 egg whites
3/4 c. sugar
1 lg. angel food cake (commercial)
Whipped cream
Maraschino cherries

In small bowl of electric mixer, beat egg yolks with 3/4 cup sugar until thick and lemon colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler and cook over hot (not boiling) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water; allow to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard at room temperature. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff. Fold into cooled custard. Oil a large tube pan; tear cake into bite size pieces and arrange in pan in alternate layers with custard. Chill until firm. Unmold; fill center with whipped cream and decorate top with maraschino cherries. Yield: 10 to 12 servings. Delicious, but very rich.