• 3 pkg. lady fingers
  • 1 pkg. jello lemon pie filling not instant
  • 2/3 c. sugar
  • 3 eggs separated
  • 2 1/4 c. water
  • 2 tbsp. lemon juice
  • 2 tbsp. butte


  • Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan.
  • Mix in 3 egg yolks.
  • Add remaining 2 cups water.
  • Cook and stir to full boil (about 5 minutes, stirring constantly).
  • Cool about five minutes.
  • Add lemon juice and butter and fold into beaten egg whites.
  • Line spring mold pan with lady fingers (single). Place on bottom first, then stand around sides. Add layer of filling, layer of fingers, etc. ending with fingers on top.
  • Place in refrigerator until ready to serve. (This much can be done the day before.)
  • When you are ready to serve, top with whipped cream.