Lemon Ambrosia - cooking recipe

Ingredients

2 (3 oz. each) pkg. unfilled ladyfingers
1 (8 oz.) pkg. lemon jello
3/4 c. boiling water
6 extra large egg yolks
1 1/2 c. sugar
1/2 pt. whipping cream
juice and rind of 2 medium lemons including pulp
6 egg whites (at room temperature)

Preparation

Whip cream until stiff and sweeten with powdered sugar.
Line the sides of a 9-inch spring-form pan with ladyfingers split in half.
Stand them up on end.
Cover the bottom of the pan with ladyfingers, also.