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Break up the angel food cake into small pieces and place it in the bottom of a 13x9 inch glass dish. In a non-aluminum saucepan, beat together the egg yolks; add 3/4 cup sugar, pineapple juice, lemon juice and zest. Cook until thickened, stirring constantly. Set aside. Dissolve the gelatin in cold water and add it to the lemon mixture. Beat egg whites until frothy; continue to beat at high speed of electric mixer while gradually adding 3/4 cup sugar. Beat until peaks form. Carefully fold the meringue mixture into the cooled lemon mixture until combined. Pour this over the angel food cake, spreading evenly. Refrigerate until firm. Serve topped with whipped cream.
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