1 c  Freshly squeezed lemon juice
Grated zest of 1 lemon
1/2 c  Sugar
1 tb Cornstarch
1 tb Butter
5    Egg yolks, well beaten
5    Egg whites, beaten stiff
1 1/2 pk Lady Fingers
Whipped cream/topping

Line 1 qt. mold with wax paper and then with lady finger halves.

Mix lemon juice with sugar and cornstarch in top of double boiler and
cook over simmering water until mixture is thickened. Add the butter and
stir until melted. Add beaten egg yolks, stirring constantly, and cook 2
min. longer. Stir in grated zest and then fold in the beaten egg whites,
mixing lightly but thoroughly. Pour half the mixture into lined mold. Cover
with layer of lady finger halves. Repeat layers. Refrigerate overnight.

Unmold onto crystal pedestal cake platter. Pipe whipped cream onto top
and around bottom edge of cake. Garnish with paper thin slices of candied
lemon peel.