Lemon Chiffon Loaf

1. 1

   Line 9 x 5-inch loaf pan with foil extending 1 inch beyond sides.

2. 2

   Line bottom and sides of loaf pan with ladyfingers (18). In large bowl, combine milk, lemon and food coloring, if desired; mix well.

3. 3

   In small mixer bowl, beat egg whites with cream of tartar until stiff but not dry.

4. 4

   Fold into condensed milk mixture. Fold in whipped cream.

5. 5

   Pour into prepared pan.

6. 6

   Cover filling with remaining 6 ladyfingers.

7. 7

   Cover and chill for 4 hours.

8. 8

   Invert onto serving platter; peel off foil.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.