Lemon Angel Custard - Recipe

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LEMON ANGEL CUSTARD

6 egg yolks, beaten
3/4 c. sugar
3/4 c. lemon juice
1 1/2 tbsp. grated lemon rind

Cook over hot water until mixture coats a spoon; remove from heat.

1 env. gelatin
1/2 c. cold water

Dissolve and add to above; cool.

6 egg whites
3/4 c. sugar

Beat until stiff; fold into above mixture.

1 lg. angel food cake

Tear into pieces into an oiled pan; layer custard with cake pieces. Refrigerate.

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