Angel Lemon Custard Dessert Recipe
Servings: 6
Ingredients
- 1 (10") angel food cake
- 1/4 c. cool water
- 6 large eggs, separated
- 1 1/2 teaspoon grated lemon rind
- 1 env. unflavored gelatin
- 1 1/2 c. sugar
- 3/4 c. lemon juice
Directions
- Rub surface of cake with hands to remove outer brown crumbs; tear into small pcs; set aside.Add in gelatin to water and let stand. Put egg yolks in top of double boiler; beat slightly. Add in 3/4 cup sugar, lemon rind and lemon juice. Cook over hot water, stirring constantly, till mix is slightly thickened. Remove from heat, add in gelatin, stirring till dissolved. Cool.
- Beat egg whites till foamy; add in remaining 3/4 cup sugar and continue beating till stiff. Fold into the cooled custard. Pour a half inch layer of custard into an oiled 10" tube pan. Add in a layer of angel food pcs, then some custard, alternating till layers are all used. (End with custard.) Refrigerate in refrigerator till hard, at least 6 hrs; unmold on cake plate. If you like, spread surface with sweetened whipped cream and garnish with cherries or possibly mandarin oranges. Yield: 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 44 | 15% |
| Total Fat 4.92g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 109mg | 5% |
| Potassium 115mg | 3% |
| Total Carbs 57.94g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 53.97g | 36% |
| Protein 6.82g | 11% |
