Yield: 12 Servings
|6 \N||Eggs; separated|
|¾ cup||Lemon juice|
|1½ teaspoon||Grated lemon rind|
|1 \N||Envelope unflavored gelatin|
|¼ cup||Cold water|
|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, .