This serves 25, make this the day before.
1 doz. eggs
1 1/2 c. lemon juice
3 c. sugar
2 pkg. plain gelatin
1/2 c. cold water
2 angel food cakes (store bought)
1 pt. nondairy whipped topping
Separate eggs. Put yolks, lemon juice and 2 cups sugar
in top of double boiler. Beat continuously with rotary or hand
held beater while mixture cooks. When it is thick, add getlatin
which has been softened in 1/2 cup cold water first. Set
this
aside at room temperature. In a large bowl, beat egg whites until
stiff,
beating 1 cup of sugar into them. Then fold lemon mixture
in.
Break up angel food cake into small, bit-sized pieces and fold
into lemon mixture. Spread in an oblong pan and chill,
preferably overnight. Add whipped topping before serving.
Serves 25
