Lemon Ambrosia

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 Spongecake, baked in a 9-inch tube pan
  • 1 package (3 ounces) lemon-flavored gelatin
  • ¾ cup hot water
  • 6 eggs, separated
  • 1½ cups sugar
  • Grated rind and juice of 2 lemons


    1. Cut the spongecake into halves crosswise and use the bottom half. Reserve the top half for another use.

    2. Dissolve the gelatin in the hot water and set aside.

    3. In the top part of a double boiler, beat the egg yolks with three-quarters cup sugar, the lemon rind and juice. Cook over hot water until thick, beating constantly. Add to gelatin and set aside.

    4. Beat the egg whites until stiff, adding remaining three-quarters cup sugar gradually. Fold gently into the egg-yolk mixture. Pour over spongecake and chill until set.