Angel Lemon Pudding
1 small purchased angel food cake
6 egg yolks
3/4 cup sugar
1/2 cup pineapple juice
1/4 cup lemon juice
1 tsp grated lemon zest
1 envelope Knox gelatin
1/4 cup cold water
6 egg whites
3/4 cup sugar
Whipped cream
Break up the angel food cake into small pieces and place it in the
bottom of a 13x9-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. |