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Sugar Bowl and Lemons, 1915
Pierre-Auguste ...
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La Belle Cuisine
Angel Lemon Pudding
This was my grandmother's favorite dessert.
Over the years it became
an
all-time family favorite as well. A very dear family friend who is a
Catholic
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
Whipped cream
Break up the angel food cake into small pieces and place it in the
bottom of
a 13- x 9-inch glass dish.
In a non-aluminum saucepan, beat together the egg yolks;
add 3/4
cup
sugar, pineapple juice, lemon juice and zest. Cook until thick-
ened,
stirring
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
mixer while
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,
spreading evenly.
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
Hummingbird Cake
Old Dominion Cobbler
Old Dominion Pound Cake
Red Velvet Cake
Southern Heirloom
Recipes
Notes from a Southern Expatriate,
with Recipes!
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