Lemon Angel Custard Dessert

1. Make or buy an Angel Food Cake.

2. Separate 6 eggs. Save both the egg yolks and the egg whites.

3. Dissolve the Unflavored Gelatin in the cold water and set aside till step 4 is complete.

4. In a saucepan, beat the egg yolks. Gradually stir in ¾ c. Sugar. Stir in the Lemon Juice and the Lemon Rind. Cook it over a medium heat until it is thick, stirring constantly. Bring the mixture to a boil. Remove it from the heat and add the gelatin mixture. Stir until it is mixed completely.

5. Let the lemon mixture cool completely in the refrigerator.

6. In a separate bowl, beat the egg whites. Gradually add ¾ c. Sugar until stiff peaks form.

7. Fold the egg whites into the cooled egg yolk mixture.

8. Cut the crust off the Angel Food Cake and discard the crust. Tear the Angel Food Cake in bite-sized pieces into a large mixing bowl.

9. Gently mix the lemon mixture into the Angel Food Cake till it is combined. Pour the cake into an Angel Food Cake Pan. Press it till it all fits in the pan.

10. Refrigerate for at least 6 hours.

11. Make Whipping Cream by beating Heavy Whipping Cream and Powdered Sugar until it is thick and creamy.

12. Remove the lemon cake and place on a dish. Spread the Whipped Cream over the whole cake. Garnish with lemons, strawberries, blueberries, or raspberries.

13. Serve and Enjoy!