Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Freshly squeezed lemon juice
Grated zest of 1 lemon
1/2 c Sugar
1 tb Cornstarch
1 tb Butter
5 ea Egg yolks, well beaten
5 ea Egg whites, beaten stiff
1 1/2 pk Lady Fingers
Whipped cream/topping

Line 1 qt. mold with wax paper and then with lady finger halves.

Mix lemon juice with sugar and cornstarch in top of double boiler
and cook over simmering water until mixture is thickened. Add the
butter and stir until melted. Add beaten egg yolks, stirring
constantly, and cook 2 min. longer. Stir in grated zest and then
fold in the beaten egg whites, mixing lightly but thoroughly. Pour
half the mixture into lined mold. Cover with layer of lady finger
halves. Repeat layers. Refrigerate overnight.

Unmold onto crystal pedestal cake platter. Pipe whipped cream
onto top and around bottom edge of cake. Garnish with paper thin
slices of candied lemon peel.

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