Title: Lemon Angel Torte
Categories: Cake Dessert
Yield: 6 Servings
| 6 | | Egg yolks, beaten |
| 3/4 | c | Sugar |
| 3/4 | c | Lemon juice |
| 1 1/2 | ts | Lemon peel, grated |
| 1 | tb | Unflavored gelatin |
| 1/2 | c | Cold water |
| 6 | | Egg whites |
| 3/4 | c | Sugar |
| 1 | | Large angel food cake |
Make a custard by beating together beaten egg yolks, sugar, lemon juice and
peel. Cook custard over hot (not boiling) water, until mixture coats a
spoon. Remove from heat. Soften gelatin in water and add to custard. Beat
egg whites until stiff, gradually adding sugar; gently fold into custard
mixture. Tear angel food cake into bite- sized pieces. Place pieces in
well-oiled 9 x 13-inch pan and pour custard over all. Chill until firm.
Serves 6