6 eggs
1 1/2 c. sugar
2 lemons
1 pkg. lemon Jello
1 1/2 pkgs. plain Lady Fingers
1/2 c. heavy cream
1 cap vanilla
Toasted coconut
Scant c. boiling water

Dissolve Jello in boiling water. Let cool. Separate eggs. Put yolks in double boiler with 3/4 cup sugar, lemon juice and grated lemon rind. Cook until thick, stirring constantly. Add to Jello. Beat egg whites with 3/4 cup sugar, until stiff. Fold egg mixture into egg whites slowly.

Line an 8 inch spring form pan bottom and sides with Lady Fingers. Pour lemon mixture slowly into spring form pan. Refrigerate overnight. Before serving, whip cream with vanilla. Cover top and sprinkle with toasted coconut. Serves 12.