Categories: Lemon, Desserts 
      Yield: 20 servings 
  
      4    Eggs, separated 
    2/3 c  Granulated sugar 
      1 tb Grated lemon rind 
      1 tb Lemon juice 
      1 ts Vanilla 
    2/3 c  All purpose flour 
           LEMON RUM SAUCE 
    1/3 c  Granulated sugar 
    1/3 c  Water 
      2 tb Lemon juice 
      2 tb Dark rum 
           LEMON CREAM 
      1 pk Unflavored gelatin 
    1/4 c  Cold water 
      4    Egg yolks 
    3/4 c  Sugar 
      1 tb Grated lemon rind 
    3/4 c  Lemon juice 
      4 oz Cream cheese, softened 
      1 c  Whipping cream 
           GARNISH 
  1 1/2 c  Whipping cream 
      2 tb Sifted icing sugar 
      2 tb Dark rum 
     10    Strawberries, halved 
      2    Kiwifruit, peeled and thinly 
           -sliced 
      1    Mango, peeled and thinly 
           -sliced 
    1/2 c  Toasted sliced coconut ** 
    1/4 c  Toasted chopped pistachios 
           -** 
  
  Perfect for a crowd, this refreshing dessert can be made up to 2 days 
  ahead. "PAVE" refers to the dessert's flat square shape, imitating 
  tiles or paving stones. If you have time, it's fun to decorate each 
  square differently. 
   
  Grease 15 x 10 inch jelly roll pan; line with parchment paper.  Grease 
  paper and sprinkle lightly with flour. Set aside. In bowl, beat egg 
  yolks with sugar until light and fluffy; beat in lemon rind and juice 
  and vanilla.  In separate bowl, beat egg whites until stiff but not 
  dry peaks form; fold into yolk mixture. Gently fold in flour until 
  thoroughly mixed. Spread in prepared pan; bake in 350 F oven for 
  15-20 minutes or until golden and cake springs back when lightly 
  touched. Let cool in pan. 
   
  LEMON RUM SAUCE:  In saucepan, combine sugar, water and lemon 
  juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake. 
   
  LEMON CREAM:  In saucepan, sprinkle gelatin over cold water; let 
  stand for 5 minutes to soften. Over low heat, warm gelatin gently 
  just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar 
  until light;beat in lemon rind and juice. Beat in gelatin mixture. 
  Return to saucepan and cook over low heat for 5-6 minutes or until 
  barely thickened; let cool slightly.  In large bowl, beat cheese 
  until light;beat in lemon mixture. Let cool to room temperature just 
  until starting to thicken. Whip cream; fold into lemon mixture. 
  Spread evenly over cake. Refrigerate for at least 2 hours or up to 2 
  days.  Cut into squares. 
   
  GARNISH:  Whip cream; beat in sugar and rum.  Spoon into pastry bag 
  and pipe decoratively onto each square. Garnish squares attractively 
  with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 
  servings. 
   
  **  Toast coconut and pistachios on separate baking sheets in 350 F 
  oven for 5 minutes or until golden.