Yield: 12 Servings
|6||Egg yolks; beaten|
|¾ cup||Sugar (up to)|
|1||Grated lemon peel|
|¼ cup||Cold water|
|1||Lemon; juice of|
|1 tablespoon||Unflavored gelatin|
|6||Egg whites; stiffly beaten|
|1 large||Angel food cake|
Make custard of egg yolks, sugar & lemon juice. Cook in double boiler until mixture coats a spoon. Remove from heat & add gelatin which has been dissolved in cold water. Add grated lemon peel. Cool & fold in egg whites to which the last ¾ cup of sugar was added. Break cake into bite-sized pieces. Pour custard over cake & be sure all cake pieces are coated with custard. Pour into well-greased cake pan. Refrigerate overnight. Remove from pan. Slice & serve with whipped cream.
MRS. D.E. MC LAURIE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .