6 Egg yolks
3/4 c Sugar
3/4 c Freshly squeezed lemon juice
1 1/2 ts Grated lemon rind
1 Unflavored gelatin
1/4 c Cold water
6 Egg whites
3/4 c Sugar
1 lg Commercial angelfood cake
Whipped cream
Maraschino cherries
In small bowl of electric mixer, beat egg yolks with 3/4 cup of the
sugar until thick and lemon-colored. Blend in lemon juice; stir in rind.
Transfer to top of double boiler, and cook over hot (NOT BOILING) water
until mixture coats a spoon; remove from heat.
Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir
into hot mixture until dissolved. Cool custard at ROOM TEMPERATURE.
Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, and
beat until stiff. Fold into cooled custard.
Oil a large tube cake pan; tear cake into bite-size pieces, and arrange
in pan in alternate layers with custard. Chill until firm. Unmold, fill
center with whipped cream, and decorate top with maraschino cherries. OR,
entire cake may be iced with whipped cream and garnished as desired. Yield
10 to 12 servings. Gramma/Helen
Yields
10 Servings