Make custard of egg yolks, sugar & lemon juice. Cook in double boiler until mixture coats a spoon. Remove from heat & add gelatin which has been dissolved in cold water. Add grated lemon peel. Cool & fold in egg whites to which the last 3/4 cup of sugar was added. Break cake into bite-sized pieces. Pour custard over cake & be sure all cake pieces are coated with custard. Pour into well-greased cake pan. Refrigerate overnight. Remove from pan. Slice & serve with whipped cream.

Mrs. D.E. Mc Laurie

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,