Angel Lemon Custard Dessert Recipe

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Servings: 6


Cost per serving $0.52 view details


  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.


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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%
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