Shelly's Recipe

LEMON CHIFFON REFRIGERATE CAKE

Category: Cakes

1/2 lb vanilla wafers, crushed
1 1/4 cup sugar
Juice of 2 lemons
Grated rind of 1 lemon
1/2 cup softened butter
8 eggs, separated
1 tbsp unflavored gelatin
Whipped cream

Combine vanilla wafers and butter; blend well and press on bottom and sides of a 13x9 inch baking pan, reserving a small amount for topping. Beat yolks until thickened; add 1 cup sugar, lemon juice and rind. Cook in a double boiler until thick.

Soften gelatin in 1/4 cup cold water; dissolve over boiling water. Cool slightly; stir in yolk mixture. Beat egg whites until stiff peaks form; add remaining sugar gradually. Fold in lemon mixture. Pour over crumb crust. Chill at least 8 hours or overnight. Serve with whipped cream; sprinkle with reserved crumbs.