Lemon Custard Cake
Yield: 10 servings

6 Egg yolks
3/4 cup Sugar
3/4 cup Freshly squeezed lemon juice
1 1/2 tsp Grated lemon rind
1 Unflavored gelatin
1/4 cup Cold water
6 Egg whites
3/4 cup Sugar
1 large Commercial angelfood cake
Whipped cream
Maraschino cherries

In small bowl of electric mixer, beat egg yolks with 3/4 cup of the sugar until thick and lemon-colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard at ROOM TEMPERATURE. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, and beat until stiff. Fold into cooled custard. Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard. Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries or, entire cake may be iced with whipped cream and garnished as desired. Yield 10 to 12 servings.