My Grandma Bessie's Carrot Cake is my all time favorite dessert, but this lemon recipe is a VERY close second. While I can pick at a carrot cake for days, I absolutely inhale this dessert. As a result, I never, EVER make this unless I've got company coming over! If you're in charge of bringing a dessert to Easter, this one is perfect. NOTE: This recipe requires chilling overnight, so plan accordingly!
As you can see, on this day, my daughter was helping!
Here's what you need:
- 1 angel food cake
- 1 1/2 cups sugar
- 3/4 cup lemon juice (about 3 lemons)
- 6 eggs, separated into yokes and whites
- 1 Tablespoon grated lemon rind
- 1 envelope Knox plain gelatin, dissolved in 1/2 cup water
- 1 container Cool Whip
I always bake my own Angel Food cake, using the ol' Duncan Hines box version since it costs $.99 and takes no time to make. Still, if you don't want to take this extra step, feel free to buy one from your bakery section. Keep an eye on the dog, this is a favorite target for our thief!
Begin by dissolving gelatin in water, then set aside while you're making the curd.Zest and juice lemons until you have the required amount; add to a different bowl from the gelatin.Separate yokes (reserve the whites) and add 3/4 cup sugar, lemon juice, and zest. Cook in either a double boiler or in a microwave until thick. If you're using the microwave method, be sure to stop and stir frequently so the egg doesn't cook! The goal is a thick lemon curd, not an omelet! When finished, allow the curd to cool for a couple of minutes then add the gelatin and set aside.Meanwhile, in a mixing bowl, add the remaining 3/4 cup sugar and egg whites.Whip until stiff peaks appear.Gently fold lemon mixture with egg whites until incorporated. Don't worry if there are some streaks of lemon curd with the whites; it will give the dessert extra bits of tartness!Tear half of angel food cake into pieces and cover with half of the lemon mixture. Repeat and smooth until roughly level.Chill overnight.Cover with cool whip before serving.Enjoy!