Angel-Lemon Delight

Directions

1. 1
   Beat egg whites until stiff.
2. 2
   Add 3/4 cup of the sugar, a little
3. 3
   at a
4. 4
   time,
5. 5
   beating
6. 6
   after each addition.
7. 7
   Put egg yolks in top of double boiler.
8. 8
   Beat until thick.
9. 9
   Add remaining 3/4 cup
10. 10
    of sugar, lemon juice and peel to the egg yolks. Cook over boiling
11. 11
    water until thick, stirring occasionally. Soften gelatin in the 1/4 cup of water and then add to the egg yolk-lemon mixture.
12. 12
    Cool.
13. 13
    Fold in egg white mixture, using a rubber spatula.
14. 14
    Put
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    half
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    of
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    the
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    angel
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    cake crumbs in 9 x 13-inch pan.
20. 20
    Pour half
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    of
22. 22
    the
23. 23
    sauce
24. 24
    over
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    cake.
26. 26
    Repeat layers. Let
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    stand
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    in
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    refrigerator
30. 30
    overnight.
31. 31
    Cut
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    into squares.
33. 33
    Top each with a dollop of whipped topping.