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Add a photoServings: 12
Ingredients
- 2/3 c. butter
- 1 1/3 c. sugar
- 1 tsp vanilla
- 1 tsp grated lemon rind
- 1/4 c. lemon juice
- 5 x Large eggs separated
- 2/3 c. heavy cream whipped
- 1 x angel food cake or possibly chiffon cake
Directions
- 1. Thoroughly cream butter and sugar. Add in vanilla, lemon rind, and lemon juice. Mix well. Add in egg yolks, one at a time. Beat well after each addition. Mix in stiffly beaten egg whites and whipped cream.
- 2. Line a 13" by 9-1/2" by 2" baking pan with waxed paper.
- 3. Cut cake in 16 slices. Arrange 8 slices on the bottom of the baking pan, spread half of filling over these. Place remaining 8 slices on top, finish off with remaining filling. Freeze immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 131 | 36% |
| Total Fat 14.87g | 19% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 356mg | 15% |
| Potassium 111mg | 3% |
| Total Carbs 52.23g | 14% |
| Dietary Fiber 0.1g | 0% |
| Sugars 37.69g | 25% |
| Protein 5.9g | 9% |
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