Similar to a lemon meringue pie, it is lighter due to the lack of cream and use of a low-fat whipped topping. It is an outstanding and magnificent-looking dessert.

INGREDIENTS | SERVES 10–12

• Nonstick cooking spray
• 2 packages Lady Fingers
• 5 egg yolks
• 6 egg whites, separated
• 3/4 cup lemon juice
• Zest from 1 lemon
• 1 1/4 cups sugar
• 1 (16-ounce) container low-fat whipped topping
• 3 tablespoons sugar

1. Spray a 9-inch springform pan with nonstick cooking spray. Line the pan with the Lady Fingers.

2. In a medium mixing bowl, whisk yolks and 2 egg whites together. Add lemon juice plus zest of 1 lemon.

3. Add sugar and mix well. Cook over double boiler until thick, about 3 to 5 minutes. Cool.

4. Fold whipped topping into mixture. Pour into springform pan. Place in freezer minimum of 5 hours.

5. In a separate small bowl, beat remaining 4 egg whites with 3 tablespoons sugar until it forms stiff peaks. Spread over frozen cake.

6. Place under broiler for a few minutes to brown the top.

7. Put in freezer. One hour prior to serving, take out of freezer and refrigerate.