Recipe - Lemon Custard Cake

6 Egg yolks
Three fourths cup Sugar
Three fourths cup Freshly squeezed lemon juice
1 One half teaspoon Grated lemon rind
1 Unflavored gelatin
One fourth cup Cold water
6 Egg whites
Three fourths cup Sugar
1 lg Commercial angelfood cake
Whipped cream
Maraschino cherries

In small bowl of electric mixer, beat egg yolks with Three fourths cup of the
sugar until thick and lemoncolored. Blend in lemon juice; stir in rind.
Transfer to top of double boiler, and cook over hot (NOT BOILING) water
until mixture coats a spoon; remove from heat.
Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir
into hot mixture until dissolved. Cool custard at ROOM TEMPERATURE.
Beat egg whites until soft peaks form. Gradually add Three fourths cup sugar, and
beat until stiff. Fold into cooled custard.
Oil a large tube cake pan; tear cake into bitesize pieces, and arrange
in pan in alternate layers with custard. Chill until firm. Unmold, fill
center with whipped cream, and decorate top with maraschino cherries. OR,
entire cake may be iced with whipped cream and garnished as desired. Yield
10 to 12 servings. Gramma/Helen
Posted to BakeryShoppe Digest V1 #204 by novmom@juno.com (Angela
Gilliland) on Aug 27, 1997