*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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