Recipe - Lemon Cream Pave

4 Eggs, separated
2/3 cup Granulated sugar
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
1 teaspoon Vanilla
2/3 cup All purpose flour
LEMON RUM SAUCE
1/3 cup Granulated sugar
1/3 cup Water
2 tablespoon Lemon juice
2 tablespoon Dark rum
LEMON CREAM
1 pack Unflavored gelatin
One fourth cup Cold water
4 Egg yolks
Three fourths cup Sugar
1 tablespoon Grated lemon rind
Three fourths cup Lemon juice
4 ounce Cream cheese, softened
1 cup Whipping cream
GARNISH
1 One half cup Whipping cream
2 tablespoon Sifted icing sugar
2 tablespoon Dark rum
10 Strawberries, halved
2 Kiwifruit, peeled and thinly
cut or sliced up
1 Mango, peeled and thinly
cut or sliced up
One half cup Toasted cut or sliced up coconut **
One fourth cup Toasted chopped pistachios
**

Perfect for a crowd, this refreshing dessert can be made up to 2 days
ahead. "PAVE" refers to the dessert's flat square shape, imitating tiles or
paving stones. If you have time, it's fun to decorate each square
differently.

Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper
and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with
sugar until light and fluffy; beat in lemon rind and juice and vanilla. In
separate bowl, beat egg whites until stiff but not dry peaks form; fold
into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in
prepared pan; bake in 350 F oven for 1520 minutes or until golden and cake
springs back when lightly touched. Let cool in pan.

LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring
to boil. Boil for 1 minute; stir in rum. Brush over cake.

LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for
5 minutes to soften. Over low heat, warm gelatin gently just until
dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light;beat
in lemon rind and juice. Beat in gelatin mixture. Return to saucepan and
cook over low heat for 56 minutes or until barely thickened; let cool
slightly. In large bowl, beat cheese until light;beat in lemon mixture.
Let cool to room temperature just until starting to thicken. Whip cream;
fold into lemon mixture. Spread evenly over cake. Refrigerate for at least
2 hours or up to 2 days. Cut into squares.

GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag and
pipe decoratively onto each square. Garnish squares attractively with
strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.

** Toast coconut and pistachios on separate baking sheets in 350 F oven
for 5 minutes or until golden.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini