Are you looking for a new summer dessert recipe that’s sure to be a hit when entertaining? I’ve got one that I predict will become a favorite for your family and friends.
First let me say, I LOVE PINTEREST. If you’ve ever looked at my Pinterest profile (@spencesgirlblog) you’ll see that I spend a great deal of time there, at least 80% of my boards are recipes. I subscribe to numerous foodie magazines and own so many cookbooks that when I redid my kitchen a few years ago, I designed it to showcase my collection.
That said, I still keep a recipe box of those great recipes that are from family and friends – old school, right? And this summer, I’ve been craving some retro-type desserts and my recipe box yielded some treasures. This dessert is easy, light and refreshing with similarities to tiramisu’s or trifles. I made it recently for a big family dinner and got rave reviews.
Lemon Angel Food Dessert serves 12-16
For the custard:
- 6 egg yolks – lightly beaten
- 3/4 c sugar
- juice from 4 lemons
- 1 t lemon zest
- 1 T unflavored gelatin
- 1/4 c ice water
In a saucepan, blend the eggs yolks, sugar, lemon juice and lemon zest. Cook over medium heat – stirring constantly until it begins to thicken. Add the gelatin to the ice water, stir together and set aside. Once the custard starts to thicken, remove from heat and add the gelatin/water mix. Stir well and set aside to cool.
In a separate bowl:
- 6 egg whites
- 3/4 c sugar
Beat the egg whites until thick, begin adding the sugar a bit at a time.
In a 9×13 pan, break up a store-bought Angel Food Cake.
Fold the lemon custard together gently with the egg white mixture. Pour over the top of the cake, “blanketing” the top. Refrigerate for several hours and serve chilled. While this is good for several days, it rarely lasts that long and just a personal note, it’s great for breakfast!