Lemon Icebox Dessert - cooking recipe

Ingredients

6 egg yolks
3/4 c. sugar
3/4 c. lemon juice
2 tsp. lemon rind
1 Tbsp. Knox gelatine, unflavored
1/4 c. water
6 egg whites, beaten with 3/4 c. sugar
1 angel food cake, torn into pieces

Preparation

Cook first four ingredients in double boiler, stir until custard sauce stage.
While hot, add gelatine which was dissolved in the 1/4 cup water.
Gradually fold stiff beaten egg whites into hot custard.
In well-buttered 9 x 13-inch pan, pour a layer of custard, then a layer of angel food cake pieces and then custard. Top with whipped cream.
(Optional:
Sprinkle with coconut.)