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Lemon Icebox Cake Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Tablespoon|
|Ladyfingers/Thin slices of sponge cake||12|
|Honey||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1|
|Lemon||1 , juiced|
|Boiling water||4 Tablespoon|
|Heavy cream/2 cups sour cream||1 Cup (16 tbs), whipped|
|Fresh strawberries/Raspberries/pitted red sweet cherries||1 Pint|
Serving size: Complete recipe
Calories 1640 Calories from Fat 941
% Daily Value*
Total Fat 107 g164.2%
Saturated Fat 61.1 g305.7%
Trans Fat 0 g
Cholesterol 1069.2 mg
Sodium 368.4 mg15.3%
Total Carbohydrates 146 g48.7%
Dietary Fiber 17.6 g70.5%
Sugars 108.9 g
Protein 47 g94.1%
Vitamin A 100.1% Vitamin C 609%
Calcium 49.3% Iron 33%
*Based on a 2000 Calorie diet
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.