Ingredients for Lemon Angel Dessert
- Unflavored Gelatin
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup cold water
- 2 cups heavy cream
- 2 tablespoons fresh lemon juice
- Angel Food Cake
- ¼ teaspoon salt
- Frozen Lemonade Concentrate
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How to Make Lemon Angel Dessert
- In the top of a double boiler, combine 1 (1 ounce) package unflavored gelatin, ¾ cup granulated sugar, and ¼ teaspoon salt.
- Add 4 large eggs and whisk until well blended.
- Stir in 6 ounces (1 cup) thawed lemonade concentrate and ½ cup cold water.
- Cook over gently simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and let cool completely.
- Chill a large bowl and beaters in the refrigerator for at least 15 minutes.
- In the chilled bowl, beat 2 cups heavy cream until soft peaks form.
- Add 2 tablespoons fresh lemon juice and continue beating until stiff peaks form.
- Gently fold the cooled custard into the whipped cream until just combined.
- Fold in 1 ½ cups of crumbled angel food cake or sponge cake.
- Spoon the mixture into a 9-inch springform pan or angel food cake pan.
- Refrigerate for at least 3 hours, or until set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
80g
Fat
6g
Carbs
7g
