he bottom layer with the lemon custard, then top with the second
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
ake is baking, make the lemon custard. With clean, dry beaters,
ookie sheet.
Brush with lemon juice, sprinkle with coarse sugar
Bake Lemon Custard Angel Food Cake as directed.
Frost top and sides with cooled vanilla pudding (cooked type).
Sprinkle toasted coconut over top and sides.
Chill before serving.
Prepare Lemon Custard and cool.
Grease and line three 9-inch cake pans.
Preheat oven to 325\u00b0.
layers.
For the Lemon Custard: In a large saucepan or
oil the milk with the lemon peel, cinnamon stick and salt
o 375\u00b0F. For the custard, beat the egg whites until
stir 1 tablespoon of the lemon juice into 1/2 cup
ombine milk, egg yolks, lemon juice, and lemon peel in large bowl
First, make the custard. Simmer half-and-half and
oss the fries with the lemon zest, juice, salt, and pepper
Mix egg yolk, sugar, lemon rind and 2 tablespoons lemon juice. In electric mixer, beat remaining lemon juice, water, egg white and milk at high speed until stiff.
Gradually beat egg yolk mixture into egg white mixture.
Spoon into refrigerator tray and freeze without stirring.
Approximately 508 calories in entire recipe.
alt. Add the caraway seeds, lemon juice and rind. Cook until
1/2 cup of butter, lemon juice, eggs, and egg yolks
/4 cup sugar and lemon juice and cook, stirring constantly
add sugar, flour, salt, lemon juice and lemon rind --
seperate the
hisk in the milk and lemon juice.
Using an electric
ups.
Combine fruit syrups, lemon juice, salt and cornstarch in