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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
