Lemon Icebox Pudding - cooking recipe

Ingredients

1 stick butter
4 eggs, separated
2 doz. ladyfingers
2 c. sugar
1 lemon
2 doz. almond macaroons

Preparation

Cream butter and add sugar; stir until sugar is blended into butter evenly and smoothly.
Beat egg yolks and add juice of lemon; add to butter mixture.
Beat egg whites until stiff and fold into butter mixture.
Split ladyfingers in half and using half of them, line the bottom of an 8 x 10-inch Pyrex dish.
Put half the butter mixture over the ladyfingers; crumble the macaroons and spread over the mixture in the pan.
Add the remaining half of the butter mixture; spread remaining ladyfingers on top.
Refrigerate overnight; top with whipped cream or Cool Whip.
Serves 12.