🫙 From the Spice Rack
Lemon Custard Cake
6 Egg yolks 3/4 c Sugar 3/4 c Freshly squeezed lemon juice 1 1/2 ts Grated lemon rind 1 Unflavored gelatin 1/4 c Cold water 6 Egg whites 3/4 c Sugar 1 lg Commercial angelfood cake
sideeasy
Ingredients8 items
Ingredients
- 6egg yolks
- 3/4c sugar
- 3/4c freshly squeezed lemon juice
- 11/2 ts grated lemon rind
- 1unflavored gelatin
- 1/4c cold water
- 6egg whites
- 1lg commercial angelfood cake
Directions
- 1
6 Egg yolks 3/4 c Sugar 3/4 c Freshly squeezed lemon juice 1 1/2 ts Grated lemon rind 1 Unflavored gelatin 1/4 c Cold water 6 Egg whites 3/4
- 2
Blend in lemon juice
- 3
stir in rind
- 4
Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon
- 5
remove from heat
- 6
Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved
- 7
Cool custard at ROOM TEMPERATURE
- 8
Beat egg whites until soft peaks form