The Lemon Refrigerator Cake

• 6 large eggs separated
• 1 1/2 cup sugar
• 3/4 cups lemon juice
• 1 1/2 teaspoon lemon zest grated
• 1 tablespoon gelatin, unflavored plain
• 1/4 cup water cold
• 1 each angel food cake
• 1 cup heavy whipping cream whipped

1. Use a 10 inch angel food cake or a sponge cake.
2. Combine the lightly beaten egg yolks, 3/4 cup sugar, lemon juice and rind.
3. Cook in the top of a double boiler over hot, not boiling, water until mixture coats a spoon.
4. Remove from heat and stir in the plain gelatin (one envelope) that has been soaked in the 1/4 cup water.
5. Beat egg whites until stiff and gradually add the remaining sugar, beating constantly.
6. Fold in the custard gently.
7. Tear cake into small pieces and arrange in the bottom of a greased tube pan.
8. Pour custard over cake and alternate layers of cake and the custard until all is used, ending with a cake layer.
9. Chill until firm.
10. Unmold and serve with whipped cream.
11. You can decorate this dessert with candied cherries or other fruits and nuts if desired.

eggs, sugar, lemon juice, lemon zest, gelatin, water cold, angel food cake, heavy whipping cream whipped

Taken from recipeland.com/recipe/v/the-lemon-refrigerator-cake-1184 (may not work)