Lemon Chiffon Refrigerator Cake
|Vanilla wafers||1⁄2 Pound|
|Soft butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Whipped cream||4 Tablespoon|
Combine vanilla wafers and butter; blend well.
Press on bottom and sides of 12 3/4 x 9 x 2-inch pan, reserving small amount for topping.
Beat egg yolks until thickened; add 1 cup sugar, lemon juice and grated rind.
Cook in double boiler until thick.
Soften gelatin in 1/4 cup cold water; dissolve over boiling water.
Cool slightly; stir into egg yolk mixture.
Beat egg whites until stiff peaks form; add remaining sugar gradually.
Fold in lemon mixture.
Pour over crumb crust.
Chill for 8 hours or overnight.
Serve with whipped cream; sprinkle with reserved crumbs.