| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Freshly squeezed lemon juice |
|
|
Grated zest of 1 lemon |
| 1/2 |
c |
Sugar |
| 1 |
T |
Cornstarch |
| 1 |
T |
Butter |
| 5 |
|
Egg yolks, well beaten |
| 5 |
|
Egg whites, beaten stiff |
| 1 1/2 |
|
Lady Fingers |
|
|
Whipped cream/topping |
INSTRUCTIONS
Line 1 qt. mold with wax paper and then with lady finger halves. Mix
lemon juice with sugar and cornstarch in top of double boiler and cook
over simmering water until mixture is thickened. Add the butter and
stir until melted. Add beaten egg yolks, stirring constantly, and cook
2 min. longer. Stir in grated zest and then fold in the beaten egg
whites, mixing lightly but thoroughly. Pour half the mixture into
lined mold. Cover with layer of lady finger halves. Repeat layers.
Refrigerate overnight. Unmold onto crystal pedestal cake platter.
Pipe whipped cream onto top and around bottom edge of cake. Garnish
with paper thin slices of candied lemon peel. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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