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Sugar Bowl and Lemons, 1915
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La Belle Cuisine
Angel Lemon Pudding
This was my grandmother's favorite dessert.
Over the years it became
all-time family favorite as well. A very dear family friend who is a
priest claims it is so good it's downright sinful!
1 small purchased angel food cake
6 egg yolks
3/4 cup sugar
1/2 cup pineapple juice
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 envelope Knox gelatin
1/4 cup cold water
6 egg whites
3/4 cup sugar
Break up the angel food cake into small pieces and place it in the
a 13- x 9-inch glass dish.
In a non-aluminum saucepan, beat together the egg yolks;
sugar, pineapple juice, lemon juice and zest. Cook until thick-
constantly. Set aside.
Dissolve the gelatin in cold water and add it to the lemon mixture.
Beat egg whites until frothy; continue to beat at high speed of electric
gradually adding 3/4 cup sugar. Beat until peaks form.
Carefully fold the meringue mixture
into the cooled lemon mixture
until combined. Pour this over the angel food cake,
Refrigerate until firm. Serve topped with whipped cream. Yum!
More Grandmother Recipes!
Banana Nut Cake with Penuche Icing
Grandma Potter's Peach Cobbler
Great-Grandmother's Lemon Pudding
Old Dominion Cobbler
Old Dominion Pound Cake
Red Velvet Cake
Notes from a Southern Expatriate,
Index - Miscellaneous Dessert Recipes
Index - Fruit Recipe Archives
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