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Lemon Chiffon Loaf




Source of Recipe


recipecircus-ann ring


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 (1/2 pint) whipping cream, stiffly whipped






Recipe



Line bottom and sides of 9x5-inch loaf pan with aluminum foil, extending foil 1 inch beyond edges of pan. Line sides of pan with 18 ladyfinger halves.

In large bowl, combine Eagle® Brand, lemon juice, 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.