| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks, beaten |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Lemon juice |
| 1 1/2 |
ts |
Lemon peel, grated |
| 1 |
tb |
Unflavored gelatin |
| 1/2 |
c |
Cold water |
| 6 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1 |
|
Large angel food cake |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #004
From: Gruenwald <sitm@ekx.infi.net>
Date: Tue, 03 Dec 1996 09:48:49 -0500
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