One of these ?

Joe

LEMON WHIP
Juice of 1/2 lemon
4 tbsp. sugar
2 eggs, separated
Put the lemon, sugar and yolks of eggs into a double boiler. Cook until thick. Beat egg whites until stiff and fold into other mixture. Chill and serve with whipped cream and cherries.

LEMON WHIP
1 c. flour
1/2 c. English walnuts, chopped fine
1/4 lb. margarine
8 oz. cream cheese
1 c. powdered sugar
1 lg. container Cool Whip
2 sm. boxes instant lemon Jello
3 c. milk
Crust: Mix the flour, walnuts, and margarine. Press into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Layer 1: Cream together the powdered sugar, cream cheese, and 1 cup of Cool Whip with a mixer. Spread on top of crust. Layer 2: Beat lemon Jello and milk until it is thick. Spread on top of Layer 1. Layer 3: Spread the remaining Cool Whip on top of Layer 2.

LEMON WHIP
1 (14 1/2 oz.) can evaporated milk
1 (4 oz.) pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs
Chill canned milk 3 to 4 hours. Dissolve Jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into Jello mixture. Line bottom of 9 x 13 inch pan with crumbs. Pour in Jello mixture. Top with remaining crumbs. Chill. Cut in squares and center each with cherry. Serves 12.

LEMON WHIP SURPRISE
12 oz. Cool Whip
1 can Eagle Brand condensed milk
Sm. can frozen lemonade
Mix all the ingredients together very well. Pour into a graham cracker crust. Refrigerate for two hours.

LEMON WHIP
2 (3 oz.) pkgs. lemon jello
3 c. boiling water
1 (6 oz.) can frozen lemonade
8 oz. Cool Whip
Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix. Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours). Add Cool Whip and whip in electric mixer. Pour into serving dish and refrigerate several hours.