INGREDIENTS

INSTRUCTIONS

In small bowl, stir together 1/3-cup lemon juice, zest and gelatin;
set aside to dissolve. In larger bowl whip cream until stiff; cover
and refrigerate. In third bowl beat egg whites with salt until soft
peaks form. Gradually add one cup of sugar and beat until stiff peaks
form. In another bowl, cream butter, gradually adding anothe cup of
sugar. Add egg yolks (one at a time) and gelatin mixture alternately.
Add remaining sugar and beat until very smooth. Fold in about half of
egg whites. Quickly but gently fold in remaining egg whites. Beat
remaining lemon juice into whipped cream and fold that into mixture.
To assemble bombs: With serrated knife slice cake into 1/8-inches
pieces; set aside. Line bowl with plastic wrap, with ample plastic
hanging over sides, and then with cake slices tightly and evenly,
leaving one whole slice for top. Spread lemon pastry paste over cake.
Stick blueberries into paste and fill remaining spaces with lemon
mousse, up to the rim of the cake. Lay extra cake slice over top.
Place paper plate oer top, then wrap plastic and secure over all.
Refrigerate overnight. Ice and decorate with lemon-flavored whipping
cream (pint of cream, 1/2-cup confectioner's sugar and 4 tablespoons
lemon juice) and fresh blueberries. Source: Abilene Reporter-News;
Cypress Street Station  Recipe by: Cypress Street Station  Posted to
JEWISH-FOOD digest V97 #049 by Nancy Berry  <nlberry@prodigy.net> on
Feb 12, 1997.

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