Lemon Icebox Dessert

1. 1

   Cook first four ingredients in double boiler, stir until custard sauce stage.

2. 2

   While hot, add gelatine which was dissolved in the 1/4 cup water.

3. 3

   Gradually fold stiff beaten egg whites into hot custard.

4. 4

   In well-buttered 9 x 13-inch pan, pour a layer of custard, then a layer of angel food cake pieces and then custard. Top with whipped cream.

5. 5

   (Optional:

6. 6

   Sprinkle with coconut.)

* Per serving · 4 servings · Values may vary.

No additional tips available.