Angel-Lemon Delight
Angel-Lemon Delight is an moderately easy dinner. Made with 6 eggs, separated, 1 1/2 c. sugar, divided, 1 angel food cake, crumbled, 3/4 c. frozen lemon juice and 1 tsp. grated lemon peel, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Beat egg whites until stiff.
Add 3/4 cup of the sugar, a little beating after each addition.
Put egg yolks in top of double boiler.
Beat until thick.
Add remaining 3/4 cup of sugar, lemon juice and peel to the egg yolks. Cook over boiling water until thick, stirring occasionally. Soften gelatin in the 1/4 cup of water and then add to the egg yolk-lemon mixture.
Fold in egg white mixture, using a rubber spatula.
Cake crumbs in 9 x 13-inch pan.
Pour half
Repeat layers. Let refrigerator overnight.
Into squares.
Top each with a dollop of whipped topping.
π· Perfect Pairings
Complete your meal with these
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