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1 doz. eggs
1 1/2 c. lemon juice
3 c. sugar
2 pkg. plain gelatin
1/2 c. cold water
2 angel food cakes (store bought)
1 pt. nondairy whipped topping

Separate eggs. Put yolks, lemon juice and 2 cups sugar in top of double boiler. Beat continuously with rotary or hand held beater while mixture cooks. When it is thick, add getlatin which has been softened in 1/2 cup cold water first. Set this aside at room temperature. In a large bowl, beat egg whites until stiff, beating 1 cup of sugar into them. Then fold lemon mixture in. Break up angel food cake into small, bit-sized pieces and fold into lemon mixture. Spread in an oblong pan and chill, preferably overnight. Add whipped topping before serving. Serves 25