Lemon Icebox Pudding

Directions

1. 1
   Cream butter and add sugar; stir until sugar is blended into butter evenly and smoothly.
2. 2
   Beat egg yolks and add juice of lemon; add to butter mixture.
3. 3
   Beat egg whites until stiff and fold into butter mixture.
4. 4
   Split ladyfingers in half and using half of them, line the bottom of an 8 x 10-inch Pyrex dish.
5. 5
   Put half the butter mixture over the ladyfingers; crumble the macaroons and spread over the mixture in the pan.
6. 6
   Add the remaining half of the butter mixture; spread remaining ladyfingers on top.
7. 7
   Refrigerate overnight; top with whipped cream or Cool Whip.
8. 8
   Serves 12.