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Lemon Chiffon Refrigerator Cake Recipe
|Vanilla wafers||1⁄2 Pound|
|Soft butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Whipped cream||4 Tablespoon|
Calories 301 Calories from Fat 140
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 8.6 g43.1%
Trans Fat 0.5 g
Cholesterol 168.5 mg56.2%
Sodium 83.8 mg3.5%
Total Carbohydrates 36 g12.1%
Dietary Fiber 1.3 g5.4%
Sugars 24 g
Protein 6 g12.4%
Vitamin A 8.1% Vitamin C 18.6%
Calcium 5.2% Iron 4.1%
*Based on a 2000 Calorie diet
Press on bottom and sides of 12 3/4 x 9 x 2-inch pan, reserving small amount for topping.
Beat egg yolks until thickened; add 1 cup sugar, lemon juice and grated rind.
Cook in double boiler until thick.
Soften gelatin in 1/4 cup cold water; dissolve over boiling water.
Cool slightly; stir into egg yolk mixture.
Beat egg whites until stiff peaks form; add remaining sugar gradually.
Fold in lemon mixture.
Pour over crumb crust.
Chill for 8 hours or overnight.
Serve with whipped cream; sprinkle with reserved crumbs.