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Lemon Lady Finger Cake




Source of Recipe


Internet


List of Ingredients




1 C freshly squeezed lemon juice
grated zest of one lemon
1/2 C sugar
1 tbsp. cornstarch
1 tbsp. butter
5 egg yolks, well beaten
5 egg whites beaten stiff
1 1/2 packages lady fingers
Whipped Cream



Recipe



Line a 1 quart mold with wax paper and then with lady finger halves. Mix the lemon
juice with sugar and cornstarch in the top of a double boiler and cook over simmering
water until mixture is thickened . Add the butter and stir until melted. Add beaten egg
yolks, stirring constantly, and cook 2 minutes longer. Stir in grated zest and then fold in
the beaten egg whites, mixing lightly but thoroughly. Pour half the mixture into lined
mold. Cover with a layer of lady finger halves. Repeat layers. Refrigerate overnight.
Unmold onto a crystal cake plate on a pedestal. Pipe whipped cream onto top and
around bottom edge of cake. Garnish with paper thin slices of candied lemon peel.