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Lemon Chiffon Loaf




Source of Recipe


Internet


List of Ingredients




24 ladyfinger halves
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
1/3 cup ReaLemon Lemon Juice from Concentrate
yellow food coloring, optional
3 egg whites*
1/4 teaspoon cream of tartar
1 cup whipping cream, stiffly whipped

Line bottom and sides of 9 x 5 inch loaf pan with aluminum foil, extending foil 1 inch beyond edges of pan. Line sides of pan with 18 ladyfingers halves. In large bowl, combine Eagle Brand, ReaLemon and food coloring if desired; mix well. In a small mixer bowl, beat egg whites with cream of tartar until stiff but not dry; fold into sweetened condensed milk mixture. Fold in whipped cream. Pour into prepared pan. Cover filling with remaining 6 ladyfinger halves. Cover; chill or freeze 4 hours or until set. Invert onto serving plate; peel off foil. Garnish as desired. Refrigerate leftovers.

*Use only Grade A Clean, uncracked eggs.


Recipe