Ingredients for Lemon Chiffon Dessert
- 1 store-bought angel food cake OR ingredients to make one from scratch
- Boiling Water
- Lemon Gelatin
- Frozen Lemonade Concentrate
- Heavy Whipping Cream
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How to Make Lemon Chiffon Dessert
- Preheat oven to 350°F (175°C). Prepare your angel food cake. If making from scratch, follow your favorite recipe; otherwise, purchase a store-bought one.
- In a large bowl, whisk together the lemon zest, lemon juice, and sugar until the sugar is dissolved.
- In a separate bowl, beat the egg yolks until pale and thick. Gradually add the sugar mixture and beat until light and fluffy.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the egg whites.
- Slice the angel food cake into 1-inch thick layers. Place one layer on a serving plate.
- Spread a layer of the lemon mixture evenly over the angel food cake.
- Repeat with the remaining layers, ending with a layer of lemon mixture.
- Refrigerate for at least 2 hours to allow the flavors to meld and the dessert to chill. Garnish with fresh berries, whipped cream, or lemon zest before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
126g
Fat
27g
Carbs
14g
