Angel-Lemon Delight - cooking recipe

Ingredients

6 eggs, separated
1 1/2 c. sugar, divided
1 angel food cake, crumbled
3/4 c. frozen lemon juice
1 tsp. grated lemon peel
2 packs plain gelatin
1/4 c. water
1 (8 oz.) tub whipped topping

Preparation

Beat egg whites until stiff.
Add 3/4 cup of the sugar, a little
at\ta
time,
beating
after each addition.
Put egg yolks in top of double boiler.
Beat until thick.
Add remaining 3/4 cup
of sugar, lemon juice and peel to the egg yolks. Cook\tover boiling
water until thick, stirring occasionally. Soften gelatin in the 1/4 cup of water and then add to the egg yolk-lemon mixture.
Cool.
Fold in egg white mixture, using a rubber spatula.
Put
half
of
the
angel
cake crumbs in 9 x 13-inch pan.
Pour\thalf
of
the
sauce
over
cake.
Repeat layers. Let
stand
in
refrigerator
overnight.
Cut
into squares.
Top each with a dollop of whipped topping.