Lemon Ice Box Cake
- 3 pkg. lady fingers
- 1 pkg. jello lemon pie filling (not instant)
- 2/3 c. sugar
- 3 eggs separated
- 2 1/4 c. water
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan.
- Mix in 3 egg yolks.
- Add remaining 2 cups water.
- Cook and stir to full boil (about 5 minutes, stirring constantly). Cool about five minutes.
- Add lemon juice and butter and fold into beaten egg whites.
- Line spring mold pan with lady fingers (single).
- Place on bottom first, then stand around sides.
- Add layer of filling, layer of fingers, etc. ending with fingers on top.
- Place in refrigerator until ready to serve.
- (This much can be done the day before.)
- When you are ready to serve, top with whipped cream.
lady fingers, lemon pie filling, sugar, eggs, water, lemon juice, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=77405 (may not work)