Lemon Lady Finger Pie
|Ladyfingers||2 Cup (32 tbs) (2 Packages)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||8 , separated|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
Line sides of buttered 10-inch springform pan with ladyfingers.
Line bottom of pan with pieces of ladyfingers.
Mix together gelatin and water; let soak.
In top of double boiler beat together egg yolks, sugar, and lemon juice.
Cook until mixture coats spoon; stir constantly.
Stir gelatin mixture into hot custard; cool slightly.
Beat egg whites until stiff; carefully fold into custard.
Pour mixture into lined pan; refrigerate until firm.
Top with sweetened whipped cream or nondairy