6 eggs, beaten yolks, stiff whites
1/2 c. lemon juice
1/4 c. orange juice
1 1/2 tsp. lemon rind, grated
1 1/4 env. unflavored Knox gelatin
1/4 c. water
3/4 c. sugar
Lg. angel food cake
1 pt. whipping cream

Cook yolks slowly with sugar, juices and peel until it coats a spoon. Remove from heat. Soften gelatin in 1/4 cup water (5 minutes). Add to egg mixture. Let cool. Fold in beaten egg whites into custard.

Scrape brown off angel food cake. Break cake into bite-sizes and mix into custard. Pour into oiled angel food cake pan. Let set overnight. Remove from pan. Ice with whipped cream and decorate with sliced lemons.