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Angel Custard Filling




Source of Recipe


Internet


List of Ingredients




1 tbsp. unflavored gelatin
6 beaten egg yolks
1½ tsp. grated lemon peel
¾ c. sugar
½ c. cold water
¾ c. sugar
¾ c. lemon juice
6 stiffly beaten egg whites

Soften gelatin in cold water. Combine egg yolks, ¾ c. sugar, lemon peel and lemon juice. Cook over hot, not boiling, water, stirring constantly, till mixture coats a metal spoon. Remove from heat; add softened gelatin and stir till dissolved. Cool till partially set. Beat the second ¾ c. of sugar into egg whites; fold into the custard. Slice angel cake to make 3 layers. Put filling between layers and use it to "frost" the cake. Place in refrigerator until ready to serve.



Recipe