- 12
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Ingredients
- 6 beaten egg yolks
- 3/4 cup sugar
- 3/4 cup lemon juice
- 1 1/2 tsp. grated lemon rind
- 1 tbsp. + 1 tsp. gelatin
- 1/4 cup water
- 6 egg whites
- 3/4 cup sugar
- 1 sponge or angel cake
Preparation
Step 1
Make custard of egg yolks, 3/4 cup sugar, lemon juice and rind. Cook over hot water until mixture coats a spoon. Remove from heat and add gelatin which has been dissolved in water.
Fold in egg whites beaten stiff with 3/4 cup sugar.
Tear bite-sized pieces of cake and place in angel cake pan which has been well greased. Pour custard over cake. Make sure custard gets down in between the pieces of cake.
Chill until firm and unmold.
Serve with cream or cherries. May be made ahead.
Serves 12.
(Mom)