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
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
Yields
6 Servings