Lemon Lady Finger Cake (Elegant but Easy)

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

60 minutes Prep: 50 minutes Cook: 10 minutes

2262 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	cup	lemon juice	freshly squeezed
1	x	lemon zest	zest of one lemon
2	cups	sugar
1	tablespoon	cornstarch
1	tablespoon	butter
5	large	egg yolks	well beaten
5	large	egg whites	beaten stiff
1 1/2	packages	lady fingers
1	x	whipped topping, prepared

Directions

Line 1 quart mold with wax paper and then with lady finger halves.

Mix lemon juice with sugar and cornstarch in top of double boiler and cook over simmering water until mixture is thickened. Add the butter and stir until melted. Add beaten egg yolks, stirring constantly, and cook 2 minutes longer. Stir in grated zest and then fold in the beaten egg whites, mixing lightly but thoroughly.

Pour half the mixture into lined mold. Cover with layer of lady finger halves. Repeat layers. Refrigerate overnight.

Unmold onto crystal pedestal cake platter. Pipe whipped cream onto top and around bottom edge of cake. Garnish with paper thin slices of candied lemon peel.

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Nutrition Facts

Serving Size 916g

Amount per Serving

Calories 2262 18% of calories from fat

	% Daily Value*
Total Fat 44.0g	68%
Saturated Fat 24.0g	119%
Trans Fat 0.0g
Cholesterol 1081mg	360%
Sodium 453mg	19%
Total Carbohydrate 450.0g	150%
Dietary Fiber 1.0g	4%
Sugars 425.0g
Protein 35.0g	70%