Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Freshly squeezed lemon juice
Grated zest of 1 lemon
1/2 c Sugar
1 tb Cornstarch
1 tb Butter
5 ea Egg yolks, well beaten
5 ea Egg whites, beaten stiff
1 1/2 pk Lady Fingers
Whipped cream/topping
Line 1 qt. 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 min. 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.
