Lemon Angel Torte
Ingredients| 6 each egg yolks, beaten 3/4 cup sugar 3/4 cup lemon juice 1 1/2 tsp lemon peel, grated 1 tbsp unflavored gelatin 1/2 cup cold water 6 each egg whites 3/4 cup sugar 1 each large angel food cake |
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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
Servings:
6
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