1 tbsp. plain gelatin
6 egg yolks, slightly beaten
6 egg whites
3/4 c. lemon juice
1 1/2 tsp. grated lemon rind
1 lg. angel food cake
1/4 c. cold water
3/4 c. sugar
3/4 c. light syrup
2 pkgs. Dream Whip

Soften gelatin in water. Combine egg yolks, sugar, lemon juice, and rind. Cook over low heat until mixture coats spoon or boils. Add gelatin and stir. Put in refrigerator until it cools and begins to thicken. Beat egg whites until stiff, gradually add syrup. Fold into custard. Break cake into pieces in a 9 x 13 x 2 inch pan and add custard. Mix; chill until firm. Mix 2 envelopes of Dream Whip and put on cake. Keep in refrigerator.