---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
       6    Eggs; separated
   1 1/2 c  Sugar
     3/4 c  Lemon juice
   1 1/2 ts Grated lemon rind
       1 tb Gelatin powder; plain
     1/4 c  Cold water
       1    Angel food cake; * see note
       1 c  Heavy cream; whipped
   Recipe by: Jo Merrill * use a 10 inch angel food cake or a sponge cake.
     Combine the slightly beaten egg yolks, 3/4 cup sugar, lemon juice and
   rind.  Cook in the top of a double boiler over hot, not boiling, water
   until mixture coats a spoon. Remove from heat and stir in the plain gelatin
   (one envelope) that has been soaked in the 1/4 cup water.
     Beat egg whites until stiff and gradually add the remaining sugar,
   beating constantly.  Fold in the custard gently.
    Tear cake into small pieces and arrange in the bottom of a greased tube
   pan.  Pour custard over cake and alternate layers of cake and the custard
   until all is used, ending with a cake layer. Chill until firm.
     Unmold and serve with whipped cream.  You can decorate this dessert with
   candied cherries or other fruits and nuts if desired.