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Add a photoServings: 12
Ingredients
- 6 x Egg yolks, beaten
- 3/4 c. Sugar
- 1/2 x -(up to)
- 1 x Grated lemon peel
- 1/4 c. Cool water
- 1 x Lemon, juice of
- 1 Tbsp. Unflavored gelatin
- 6 x Egg whites, stiffly beaten
- 3/4 c. Sugar
- 1 lrg Angel food cake
- Â Â Whipped cream
Directions
- Make custard of egg yolks, sugar & lemon juice. Cook in double boiler till mix coats a spoon. Remove from heat & add in gelatin that has been dissolved in cool water. Add in grated lemon peel. Cold & mix in egg whites to that the last 3/4 c. of sugar was added. Break cake into bite-sized pcs. Pour custard over cake & be sure all cake pcs are coated with custard. Pour into well-greased cake pan. Chill overnight. Remove from pan. Slice & serve with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 72mg | 2% |
| Total Carbs 54.56g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 40.35g | 27% |
| Protein 3.09g | 5% |
