Lemon angel torte
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | egg yolks, beaten |
| ¾ | cup | sugar |
| ¾ | cup | lemon juice |
| 1½ | teaspoon | lemon peel, grated |
| 1 | tablespoon | unflavored gelatin |
| ½ | cup | cold water |
| 6 | eaches | egg whites |
| ¾ | cup | sugar |
| 1 | each | large angel food cake |
Directions
Make a custard by beating together beaten egg yolks, sugar, lemon juice and peel. Cook custard over hot (not boiling) water, until mixture coats a spoon. Remove from heat. Soften gelatin in water and add to custard. Beat egg whites until stiff, gradually adding sugar; gently fold into custard mixture. Tear angel food cake into bite- sized pieces. Place pieces in well-oiled 9 x 13-inch pan and pour custard over all. Chill until firm.
Serves 6