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Lemon Custard Cake

 

13

Yield

10

to 12 servings

Prep

20

min

Cook

5

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

6 each egg yolks
*
¾ cup sugar
¾ cup lemon juice
freshly squeezed
1 ½ teaspoons lemon zest
grated
1 package gelatin, unflavored
unflavored
¼ cup water
cold
6 each egg whites
*
¾ cup sugar
1 large angel food cake
*
1 x whipped cream
*
1 x maraschino cherries
*

Directions

In small bowl of electric mixer, beat egg yolks with ¾ cup of the sugar until thick and lemon-colored.

Blend in lemon juice; stir in rind.

Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon; remove from heat.

Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved.

Cool custard at ROOM TEMPERATURE.

Beat egg whites until soft peaks form.

Gradually add ¾ cup sugar, and beat until stiff.

Fold into cooled custard.

Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard.

Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries. OR, entire cake may be iced with whipped cream and garnished as desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 3260% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 27g 27%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 37%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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