INGREDIENTS

INSTRUCTIONS

* Note: See the .Ladyfingers. recipe which is included in this collection.
In a non-reactive saucepan, combine the sugar, cornstarch, lemon juice,
zest, eggs and salt and beat until well combined. Place pan over moderate
heat and, stirring constantly, bring it just to the boil and mixture
thickens. Cool off heat. With an electric mixer fitted with a whip, cream
the butter. Add the lemon mixture a little at a time and continue beating
until the mixture is light and fluffy. Stir in the almonds. Line the bottom
of a 1 1/2-quart charlotte dish with buttered parchment or waxed paper.
Line the sides of the dish with the Ladyfingers, cutting them if necessary
to fill in any gaps. Fill the dish halfway with the lemon mixture and cover
with more ladyfingers, again cutting to fill in any gaps. Fill with
remaining lemon mixture and cover top with ladyfingers in the same manner.
Trim any ladyfingers extending above the top of the dish and then
refrigerate for at least 4 hours or overnight. Place a serving plate over
top of dish and invert. Remove parchment and carefully cut into wedges.
Serve with fresh raspberry sauce and lightly whipped cream if desired. This
recipe yields ?? servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9769 broadcast 02-08-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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