LEMON CUSTARD CAKE
- The Rainbow Team
- Apr 1, 2016
- 1 min read
LEMON CUSTARD CAKE 6 egg yolks 3/4 c. sugar 3/4 c. freshly squeezed lemon juice 1 1/2 tsp. grated lemon rind 1 env. unflavored gelatin 1/4 c. cold water 6 egg whites 3/4 c. sugar 1 lg. angel food cake (commercial) Whipped cream Maraschino cherries
In small bowl of electric mixer, beat egg yolks with 3/4 cup 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 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. Yield: 10 to 12 servings. Delicious, but very rich.
Comments