Lemon angel torte

Yield: 6 servings

Measure 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

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

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