Angel Lemon Pudding
Ingredients
- 1 small purchased angel food cake
- 6 egg yolks
- 3/4 cup sugar
- 1/2 cup pineapple juice
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
- 1 envelope Knox gelatin
- 1/4 cup cold water
- 6 egg whites
- 3/4 cup sugar
- Whipped cream
Instructions
Break up the angel food cake into small pieces and place it in the
bottom of a 13- x 9-inch glass dish.
In a non-aluminum saucepan, beat together the egg yolks; add 3/4
cup sugar, pineapple juice, lemon juice and zest. Cook until thickened,
stirring constantly. Set aside.
Dissolve the gelatin in cold water and add it to the lemon mixture.
Beat egg whites until frothy; continue to beat at high speed of electric
mixer while gradually adding 3/4 cup sugar. Beat until peaks form.
Carefully fold the meringue mixture into the cooled lemon mixture
until combined. Pour this over the angel food cake, spreading evenly.
Refrigerate until firm. Serve topped with whipped cream. Yum!
bottom of a 13- x 9-inch glass dish.
In a non-aluminum saucepan, beat together the egg yolks; add 3/4
cup sugar, pineapple juice, lemon juice and zest. Cook until thickened,
stirring constantly. Set aside.
Dissolve the gelatin in cold water and add it to the lemon mixture.
Beat egg whites until frothy; continue to beat at high speed of electric
mixer while gradually adding 3/4 cup sugar. Beat until peaks form.
Carefully fold the meringue mixture into the cooled lemon mixture
until combined. Pour this over the angel food cake, spreading evenly.
Refrigerate until firm. Serve topped with whipped cream. Yum!
Recipe Info
Views
596
Date
November 4, 2006
Categories
Desserts