Lemon Cake

Assemble the cake crumbs or make a crust with crushed biscuits

In a saucepan, combine the egg whites, sugar, gelatin, water, grated lemon zest, lemon juice, and salt

Mix well

Cook over medium heat, stirring constantly, until the mixture thickens

Remove from heat and let cool slightly

Whip the meringue toppings until stiff peaks form

Gently fold in the second cup of sugar

Continue whipping until smooth and airy

Fold in the lemon filling into the cake crumbs prepared earlier

Chill in the refrigerator for several hours, or until firm

If desired, add a touch of green food coloring to enhance the color

If you'd like, decorate with whipped cream or a meringue topping made from 4 egg whites and 1/2 cup of sugar.