Lemon Chiffon Loaf

1. 1

   Line bottom and sides of a 9X5 loaf pan with foil, extending the foil 1 inch beyond the edge of the pan (all 4 edges).

2. 2

   Line sides of pan with ladyfinger halves.

3. 3

   In a large bowl combine sweetened condensed milk, lemon concentrate, and optional food coloring.

4. 4

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

5. 5

   Fold egg whites into the lemon mixture; then fold in the whipped cream.

6. 6

   Pour the mixture into the prepared pan, cover filling with 6 remaining ladyfinger halves.

7. 7

   Cover and chill or freeze 4 hours or until set.

8. 8

   Invert onto a serving plate; peel off foil.

9. 9

   Garnish as desired.

10. 10

    Refrigerate leftovers.

11. 11

    I have found that I use more than 24 ladyfinger halves and usually end up with some extra filling.

12. 12

    So I make sure I have enough ladyfingers to have extra if needed.

13. 13

    I have also peeled a lemon and used the lemon peel to form a flower for garnish along with either mint leave or a leave from my flower garden to set by the flower.

14. 14

    I often prepare ahead and freeze over night.

* Per serving · 4 servings · Values may vary.

No additional tips available.