Lemon Chiffon Loaf

• 24 ladyfinger halves
• 1 (14 oz.) can sweetened condensed milk
• 1/2 c. lemon juice
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1 c. (1/2 pt.) whipping cream
• yellow food coloring (optional)

1. Line 9 x 5-inch loaf pan with foil extending 1 inch beyond sides.
2. Line bottom and sides of loaf pan with ladyfingers (18). In large bowl, combine milk, lemon and food coloring, if desired; mix well.
3. In small mixer bowl, beat egg whites with cream of tartar until stiff but not dry.
4. Fold into condensed milk mixture. Fold in whipped cream.
5. Pour into prepared pan.
6. Cover filling with remaining 6 ladyfingers.
7. Cover and chill for 4 hours.
8. Invert onto serving platter; peel off foil.
9. Serve.
10. Makes 6 to 8 servings.

ladyfinger, condensed milk, lemon juice, egg whites, cream of tartar, whipping cream, yellow food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605186 (may not work)