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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Dissolve gelatine in cold water. In a double boiler, combine lemon juice,
3/4 cup of the sugar, and egg yolks. Cook mixture until thickened, then
add gelatine. Stiffly beat egg whites, gradually adding remaining 3/4 cup
sugar. Fold into lemon mixture. Break angel food cake into pieces and
combine with lemon mixture. Place into a 13X9X2-inch pan. Refrigerate.
Serve with whipped cream.
| Ingredients:
1 1/2 Ounce(s) Pkg Knox Gelatine
1/4 Cup(s) Cold Water
2/3 Cup(s) Lemon Juice
1 1/2 Cup(s) Sugar
6 Eggs, Separated
1 Angel Food Cake Loaf |
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