Lemon Icebox Pudding

Cream butter and add sugar; stir until sugar is blended into butter evenly and smoothly.

Beat egg yolks and add juice of lemon; add to butter mixture.

Beat egg whites until stiff and fold into butter mixture.

Split ladyfingers in half and using half of them, line the bottom of an 8 x 10-inch Pyrex dish.

Put half the butter mixture over the ladyfingers; crumble the macaroons and spread over the mixture in the pan.

Add the remaining half of the butter mixture; spread remaining ladyfingers on top.

Refrigerate overnight; top with whipped cream or Cool Whip.

Serves 12.