Lemon Ambrosia

Recipe Description

Recipe Ingredients

Mix and cool:
1 package lemon gelatin
¾ cup boiling water
Line spring form pan with sponge cake layer and line sides with lady fingers (2 packages)
6 eggs, separated
juice and rind of 2 lemons
1 ½ cups sugar

Instructions

Cook yolks, lemon rind and juice and ¾ cups sugar in top of double boiler until thick, cool. Beat egg whites stiff, slowly adding the remaining ¾ cup sugar, add yolk mixture to gelatin mixture, fold in whites. Pour into prepared spring form pan. Refrigerate. Top with whipped cream and toasted coconut.