2 dozen Ladyfingers
1 envelope unflavored gelatin
1/4 c. cold water
8 eggs, separated
1 c. sugar
Pinch of salt
3 tbsp. grated lemon rind
1/2 c. lemon juice
1 c. sugar
Whipped cream
Lemon slices
Fresh strawberries

Line the bottom and sides of a 9-inch springform pan with Ladyfingers. Set aside.

Soften gelatin in water; let mixture stand 5 minutes. Combine egg yolks, 1 cup sugar and salt in top of a double boiler; beat well. Bring water to a boil in bottom of double boiler. Reduce heat to low; cook, stirring constantly, until sugar dissolves. Add lemon rind and juice; cook, stirring constantly, until mixture thickens and coats a metal spoon. Add gelatin; stir until combined. Cool.

Beat egg whites, at room temperature, until foamy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into custard mixture; pour into springform pan. Chill until firm, 4 to 5 hours. Unmold on a serving platter; garnish with piped whipped cream, lemon slices, and strawberries. Yield: 16 servings.