Crumble 1 dozen lady fingers and line bottom of 12 inch spring pan. The remainder should be placed like pickets all around the sides of pan. Pour 1/2 cup of pineapple juice over gelatin and warm the remainder and pour it over the gelatin pineapple mixture.

Separate eggs and yolks. Over double boiler cook mixture of lemon juice

1/2 cup sugar and egg yolks until it thickens to a custard. Heat cautiously or will cook and coagulate egg. Fold custard into gelatin mixture.

Making sure the egg whites are room temperature [a helpful dictum in preparation of whites] beat to peak stage while adding remaining sugar. Gently fold whites into custard mixture. Pour into spring pan and refrigerate over night. Cover with whipped cream just before serving. Maryann has given permission to use cool whip.