Lemon Daffodil Dessert

Name: Lemon Daffodil Dessert
Ingredients: 1 (11 oz.) loaf angel food cake; 1 c. heavy cream; 1 c. sugar; 6 eggs, separated; ½ c. cold water; 1 envelope unflavored gelatin; 1 tsp. grated lemon peel; ⅓ to ½ c. lemon juice

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

This light dessert is an ideal ending for a heavy meal

Ingredients

6 eggs, separated
1 c. sugar
⅓ to ½ c. lemon juice

Dessert

Method

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 b