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LEMON CUSTARD ANGEL FOOD CAKE 
(Eggs should be room temperature.)

MERINGUE PART:

7 egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1 c. white sugar

Set mixer at high speed. Beat egg whites until foamy, add cream of tartar and salt. Continue beating while adding sugar. Beat until meringue stands in stiff peaks. Let meringue stand while you make the custard part.

CUSTARD PART:

7 egg yolks
2 tbsp. lemon juice
1 tsp. lemon extract
1/2 c. sugar
1 c. cake flour

Beat egg yolks on medium speed 1 minute; add lemon juice and extract. Continue to beat until egg yolks are thick and light colored, about 4 minutes. Add 1/2 cup sugar and the flour. Continue to beat 1 minute more, scraping sides of bowl with rubber spatula.

Carefully fold custard part into meringue part with a rubber spatula. Do not use the mixer to fold meringue and custard together.

Pour batter into a 10 inch angel food pan and bake 60 minutes in an oven set at 350 degrees. Invert pan and cool 2 hours before removing from the pan.

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