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!
Yield
12 servingsPrep
50 minCook
10 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ½ | packages |
lady fingers
|
*
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lemon juice
freshly squeezed |
|
| 1 | x |
lemon zest
zest of one lemon |
*
|
| 473 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
butter
|
|
| 5 | large |
egg yolks
well beaten |
|
| 5 | large |
egg whites
beaten stiff |
|
| 1.5 | 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.
