Almendrado (Mexican Flag Dessert)

GELATIN MOLD:

1. Soften gelatin in cold water, then dissolve over hot water.
    
2. Add to egg whites in large bowl.
    
3. Beat until they form thick, white foam.
    
4. Add 3/4 cup of sugar, one tablespoon at a time, sprinkling each spoonful over 1 minute.
    
5. When whites hold soft, curving peaks, add 1/2 teaspoon of the almond extract and 1/4 teaspoon of the lemon peel; beat in thoroughly.
    
6. Divide in thirds; tint one pastel green and one pink and leave one white.
    
7. Drop by alternate spoonfuls in mold or pour layers.
    
8. Chill 2-6 hours.

CUSTARD SAUCE:

1. In top of double boiler, blend thoroughly the egg yolks, sugar, milk and remaining 1/4 teaspoon lemon peel.
    
2. Cook, stirring constantly, over gently simmering water until mixture thickens enough to coat back of metal spoon.
    
3. Add 1/4 teaspoon almond extract and slivered almonds.
    
4. Set in pan in cold water and stir to cool.
    
5. Cover and chill. It will be a thin custard. Serve over portions of gelatin mold.