Lemon Daffodil Dessert

Preparation info

  • Difficulty


  • Serves

    10 to 12

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This light dessert is an ideal ending for a heavy meal


  • 6 eggs, separated
  • 1 c. sugar
  • ⅓ to ½ c. lemon juice
  • 1 tsp. grated lemon peel
  • 1 envelope unflavored gelatin
  • ½ c. cold water
  • 1 (11 oz.) loaf angel food cake
  • 1 c. 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.