Yield: 12 Servings
Measure | Ingredient |
---|---|
6 \N | Egg yolks; beaten |
¾ cup | Sugar (up to) |
1 \N | Grated lemon peel |
¼ cup | Cold water |
1 \N | Lemon; juice of |
1 tablespoon | Unflavored gelatin |
6 \N | Egg whites; stiffly beaten |
¾ cup | Sugar |
1 large | Angel food cake |
\N \N | Whipped cream |
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, .