Tuesday, July 19, 2011

Lemon Angel Dessert

1/3 c. cornstarch
1 c. boiling water
1 tbsp. butter
1 tsp. grated lemon rind
3/4 c. sugar, dash of salt
1 slightly beaten egg
1/4 c. lemon juice
1 (11") loaf angel cake

Mix cornstarch, sugar and salt; add water; cook until thick and clear. Add a little hot mixture to egg; stir into remaining hot mixture; cook 1 minute over low heat. Add butter. Add lemon juice and rind. Cool. Split angel cake into 3 layers; spread with filling. Cover loaf with Whipped Cream Frosting:
Soften 1 teaspoon unflavored gelatin in 1/4 cup cold water; dissolve in 1/4 cup heavy cream (scalded); chill; whip. To 1/4 cup heavy cream, whipped, add 1/4 teaspoon salt, 1/4 cup confectioners' sugar and 1 teaspoon lemon juice. Fold in whipped mixture. Serves 12.
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