Miniature Lemon Custard Cakes
Make this the day before you plan to serve it.
3 tablespoons butter
1 cup granulated sugar
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
2 eggs
6 egg whites
8 ounces angel food cake, thinly sliced
Combine the butter and sugar in the top of a double
boiler. Cook and stir over medium-high heat until well
mixed and the butter is melted. Add lemon juice and
grated zest, and mix well.
Combine eggs and egg whites, and beat until frothy.
Add to sugar mixture and cook, stirring constantly,
until thick, about 10 minutes. Remove from heat and
allow to cool slightly.
Distribute one-third of the cake slices among the
bottoms of eight glass dishes. Cover with 1/3 of the
lemon sauce. Repeat layers two more times, ending with
a layer of lemon sauce on top. Cover each dish tightly
and refrigerate for at least 6 hours or overnight
before serving.
Makes 8 servings.
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