Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs; separated |
| ¾ cup | Sugar |
| ¾ cup | Lemon juice |
| 1½ teaspoon | Grated lemon rind |
| 1 \N | Envelope unflavored gelatin |
| ¼ cup | Cold water |
| ¾ cup | Sugar |
| 1 \N | (10-oz) angel food cake |
| \N \N | Whipped cream |
Cook together egg yolks, ¾ cup sugar, lemon juice and rind; cook until thick, stirring constantly. Remove from heat. Soften gelatin in water; dissolve in lemon mixture. Beat egg whites until frothy; add remaining sugar. Fold lemon mixture into egg whites. Break angel food cake into walnut size pieces; fold into lemon mixture. Pour into greased tube pan or loaf pan. Unmold and top with whipped cream when ready to serve. May be made 3 to 4 days ahead.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .