Lemon Cream Pave

Directions

Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside.

In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla.

In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture.

Gently fold in flour until thoroughly mixed.

Spread in prepared pan; bake in 350℉ (180℃) oven for 15 to 20 minutes or until golden and cake springs back when lightly touched.

Let cool in pan.

LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring to boil.

Boil for 1 minute; stir in rum. Brush over cake.

LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.

Over low heat, warm gelatin gently just until dissolved.

Meanwhile, in bowl, beat egg yolks with sugar until light;beat in lemon rind and juice. Beat in gelatin mixture.

Return to saucepan and cook over low heat for 5 to 6 minutes or until barely thickened; let cool slightly.

In large bowl, beat cheese until light;beat in lemon mixture.

Let cool to room temperature just until starting to thicken.

Whip cream; fold into lemon mixture. Spread evenly over cake.

Refrigerate for at least 2 hours or up to 2 days.

Cut into squares.

GARNISH: Whip cream; beat in sugar and rum.

Spoon into pastry bag and pipe decoratively onto each square.

Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio.

Makes 20 servings.

** Toast coconut and pistachios on separate baking sheets in 350℉ (180℃) oven for 5 minutes or until golden.