This is a print preview of "Angel Lemon Custard Dessert" recipe.

Angel Lemon Custard Dessert Recipe
by CookEatShare Cookbook

Angel Lemon Custard Dessert
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  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

  1. 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.
  2. 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.