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ANNE'S BAVARIAN LEMON CREME




List of Ingredients



• 1 PACKAGE UNFLAVOURED GELATIN
  
• 1/2 CUP COLD WATER
  
• 2 8OZ. PACKAGES CREAM CHEESE
  
• 1/3 CUP SUGAR
  
• 1/4 CUP MILK
  
• 1/4 CUP LEMON JUICE
  
• 1/2 TEASPOON GRATED LEMON PEEL
  
• 2 EGG WHITES (KEEP THE EGG YOLKS FOR LEMON SAUCE BELOW)
  
• 2 CUPS THAWED FROZEN WHIPPED TOPPING
  
• LEMON SAUCE
  
• 3/4 CUP SUGAR
  
• 2 TABLESPOONS CORNSTARCH
  
• 1/4 CUP WATER
  
• 1/4 CUP LEMON JUICE
  
• 2 EGG YOLKS BEATEN
  






Instructions



1. SOFTEN GELATIN IN WATER; STIR OVER LOW HEAT UNTIL DISSOLVED. COMBINE CREAM CHEESE AND SUGAR, MIXING WELL UNTIL WELL BLENDED. GRADUALLY ADD GELANTIN, MILK, JUICE AND LEMON PEEL, MIXING UNTIL BLENDED. CHILL, STIRRING OCCASIONALLY UNTIL THICKENED BUT NOT SET. BEAT WITH ELECTRIC MIXER OR WIRE WISH UNTIL SMOOTH.
   
   
   
2. BEAT EGG WHITES UNTIL STIFF PEAKS FORM. FOLD EGG WHITES AND WHIPPED TOPPING INTO CHEESE MIXTURE. POUR INTO LIGHTLY OILED 1-1/2 QUART MOLD. CHILL UNTIL FIRM.
   
   
3. UNMOLD AND SERVE WITH LEMON SAUCE - DIRECTIONS BELOW.
   
4. LEMON SAUCE
   
5. COMBINE SUGAR AND CORN STARCH IN SAUCEPAN. GRADUALLY ADD WATER AND JUICE. COOK, STIRRING CONSTANTLY UNTIL MIXTURE IS CLEAR AND THICKENED. STIR SMALL AMOUNT OF HOT MIXTURE INTO EGG Y0LKS AND RETURN TO HOT MIXTURE.
   
   
6. COOK, STIRRING CONSTANTLY OVER LOW HEAT UNTIL SAUCE THICKENS. COOL
   
7. SOME PEOPLE (MY HUSBAND INCLUDED) PREFERS THE LEMON SAUCE SERVED WARM OVER THE DESERT. IF THIS IS THE CASE, JUST REHEAT IN DOUBLE BOILE OR MICROWAVE