---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Custard Cake
  Categories: Cheesecakes
       Yield: 10 servings
  
       6    Egg yolks
     3/4 c  Sugar
     3/4 c  Freshly squeezed lemon juice
   1 1/2 ts Grated lemon rind
       1    Unflavored gelatin
     1/4 c  Cold water
       6    Egg whites
     3/4 c  Sugar
       1 lg 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.   Gramma/Helen
  
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