Lemon Ambrosia
8 ingredients
4 steps
Ingredients
- 2 (3 oz. each) pkg. unfilled ladyfingers
- 1 (8 oz.) pkg. lemon jello
- 3/4 c. boiling water
- 6 extra large egg yolks
- 1 1/2 c. sugar
- 1/2 pt. whipping cream
- juice and rind of 2 medium lemons including pulp
- 6 egg whites (at room temperature)
Directions
-
1Whip cream until stiff and sweeten with powdered sugar.
-
2Line the sides of a 9-inch spring-form pan with ladyfingers split in half.
-
3Stand them up on end.
-
4Cover the bottom of the pan with ladyfingers, also.
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