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Lemon Ice-Box Cake

4 eggs, separated
2 packages Lady Fingers are the soft cake-like ones)
juice plus zest of 2 juicy lemons (zest first, then squeeze))
1 cup sugar
1 package gelatin
1 pint whipping cream

Line a 9" spring form pan with lady fingers, bottom and sides.
Separate the 2 halves of each finger to do this. Cut the rounded
bottoms of the fingers off, then stack them around the edges, with
the remaining rounded part up so it will look nice from the outside.
Then line the bottom completely. You'll have a few left over -
save them. Crumble the cut-off pieces and brown in a non-stick
skillet until nice tan/brown color - don't burn them, they're sugary
and burn easily.

Dissolve gelatin in about 1/4 cup cold water - set aside. Beat
cream - set aside. Beat egg whites - set aside.

Beat egg yolks and sugar well until pale and frothy. Mix in gelatin,
lemon zest and lemon juice. Fold in egg whites, then fold in cream.
Put 1/3 to 1/2 the batter in spring form pan. Make another layer
on top of batter out of rest of lady-fingers (this absorbs some of
the stray liquid so it doesn't get too soggy at the bottom). Pour
in rest of batter. Sprinkle top with toasted lady finger crumbs.

Cover lightly with wax paper or plastic wrap. Chill until set -
I always make the night before. When ready to serve, remove sides
of spring form carefully, so as not to pull off outside of lady
fingers. If they tend to stick, next time butter your form lightly
and dab with hot/wet towel to loosen.


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