Lemon Icebox Cake Recipe
A plateful of temptation best describes this lemon icebox cake recipe. It is the answer when you look for a tasty dessert. The main ingredient in lemon icebox cake is fruits. My friends tried this lemon icebox cake the other day and they simply adored it. Do I need to say more?
Ingredients
1 envelope unflavored gelatin
2 tablespoons cold water
12 LADYFINGERS or thin slices of SPONGE CAKE
4 egg yolks
1/3 cup honey
Grated peel of 1 lemon
Juice of 1 lemon
4 tablespoons boiling water
4 egg whites
1 cup heavy cream, whipped, or 2 cups sour cream
1 pint fresh strawberries, raspberries, or pitted, red, sweet cherries
Directions
Soak gelatin in water.
Split ladyfingers and line bottom and sides of a straight-sided one-quart baking dish with the split halves (or with slices of sponge cake).
In the top of a double boiler, with wire whisk or fork, beat egg yolks until thick and lemon colored.
Gradually add honey, lemon peel, and juice.
Add boiling water slowly.
Place over boiling water and cook to custard stage (until thick and smooth).
Remove from hot water.
Add gelatin which has been soaked in water.
Stir with whisk until gelatin is dissolved completely.
Allow to cool slightly.
Beat egg whites until stiff but not dry; fold them into custard.
Pour lemon filling into cake-lined mold and set in refrigerator several hours or overnight.
Just before serving, unmold onto large plate, and cover the top and sides of the dessert with whipped cream or sour cream, spreading as you would to ice a cake.
Garnish with the fruit.
Split ladyfingers and line bottom and sides of a straight-sided one-quart baking dish with the split halves (or with slices of sponge cake).
In the top of a double boiler, with wire whisk or fork, beat egg yolks until thick and lemon colored.
Gradually add honey, lemon peel, and juice.
Add boiling water slowly.
Place over boiling water and cook to custard stage (until thick and smooth).
Remove from hot water.
Add gelatin which has been soaked in water.
Stir with whisk until gelatin is dissolved completely.
Allow to cool slightly.
Beat egg whites until stiff but not dry; fold them into custard.
Pour lemon filling into cake-lined mold and set in refrigerator several hours or overnight.
Just before serving, unmold onto large plate, and cover the top and sides of the dessert with whipped cream or sour cream, spreading as you would to ice a cake.
Garnish with the fruit.
