This light dessert is an ideal ending for a heavy meal
⅓ to ½c. lemon juice
1tsp. grated lemon peel
1 envelope unflavored gelatin
½c. cold water
1 (11oz.) loaf angel food cake
1c. heavy cream
In top of a double boiler, combine slightly beaten egg yolks, ½ c. sugar, lemon juice and peel. Cook over simmering water, stirring constantly, until mixture thickens. Remove from heat; stir in gelatin, which has been softened in cold water. Cool until partially set.
Meanwhile, rub cake gently with clean dish towel to remove loose outside crumbs. Tear cake into bite-size pieces. Set aside.
Beat egg whites until foamy; gradually beat in remaining ½ c. sugar to make soft meringue that holds a peak. Whip ½ c. cream and fold into meringue; carefully fold this mixture into gelatin mixture. Fold in cake pieces.
Spoon into shallow oblong 3-qt. glass dish. Refrigerate overnight to set. Cut into squares; top with remaining ½ c. cream, whipped.