CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
6 |
|
Egg yolks; beaten |
3/4 |
c |
Sugar (up to) |
1 |
|
Grated lemon peel |
1/4 |
c |
Cold water |
1 |
|
Lemon; juice of |
1 |
tb |
Unflavored gelatin |
6 |
|
Egg whites; stiffly beaten |
3/4 |
c |
Sugar |
1 |
lg |
Angel food cake |
|
|
Whipped cream |
INSTRUCTIONS
Make custard of egg yolks, sugar & lemon juice. Cook in double boiler until
mixture coats a spoon. Remove from heat & add gelatin which has been
dissolved in cold water. Add grated lemon peel. Cool & fold in egg whites
to which the last 3/4 cup of sugar was added. Break cake into bite-sized
pieces. Pour custard over cake & be sure all cake pieces are coated with
custard. Pour into well-greased cake pan. Refrigerate overnight. Remove
from pan. Slice & serve with whipped cream.
MRS. D.E. MC LAURIE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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