Directions

• In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice
• and egg whites. Bring to a boil over medium heat; cook and stir for
• 8-10 minutes or until mixture reaches 160° or is thick enough to
• coat a metal spoon. Remove from heat. Cool quickly by placing pan in
• a bowl of ice water; stir for 2 minutes. Stir in lemon peel.
• Transfer to a bowl, press plastic wrap onto surface of custard.
• Chill for 2-3 hours or until partially set.
• In a large bowl, beat cream on medium speed until soft peaks form.
• Gradually beat in remaining sugar, 1 tablespoon at a time, on high
• until stiff peaks form. Gradually fold whipped cream into the cooled
• lemon mixture.
• Arrange 24 ladyfingers around the edge of an ungreased 9-in.
• springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with
• half of the lemon mixture. Layer with remaining ladyfingers; top