Lemon Charlotte Russe - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. fresh lemon juice
4 egg yolks
1 1/2 c. sugar
1/8 tsp. salt
3 Tbsp. butter or margarine
1 1/2 tsp. fresh lemon peel
1 tsp. vanilla
4 egg whites
ladyfingers
1 c. whipping cream, whipped

Preparation

Soften gelatin in lemon juice; set aside.
Beat egg yolks with 1 cup sugar and the salt until thick (beat in sugar gradually). In top of double boiler, combine egg yolk mixture, softened gelatin and butter.
Cook over hot, not boiling, water until thickened, stirring constantly, about 10 minutes.
Stir in lemon peel and vanilla.
Cool until mixture begins to thicken.