The Lemon Refrigerator Cake – a delicious recipe with eggs, sugar, lemon juice, lemon zest, gelatin, water cold. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a 10 inch angel food cake or a sponge cake.
2
Combine the lightly beaten egg yolks, 3/4 cup sugar, lemon juice and rind.
3
Cook in the top of a double boiler over hot, not boiling, water until mixture coats a spoon.
4
Remove from heat and stir in the plain gelatin (one envelope) that has been soaked in the 1/4 cup water.
5
Beat egg whites until stiff and gradually add the remaining sugar, beating constantly.
6
Fold in the custard gently.
7
Tear cake into small pieces and arrange in the bottom of a greased tube pan.
8
Pour custard over cake and alternate layers of cake and the custard until all is used, ending with a cake layer.
9
Chill until firm.
10
Unmold and serve with whipped cream.
11
You can decorate this dessert with candied cherries or other fruits and nuts if desired.
724
kcal
Calories
36
g
Fat
83
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large eggs separated, 1 1/2 cup sugar, 3/4 cups lemon juice, 1 1/2 teaspoon lemon zest grated, and more.
Yes, The Lemon Refrigerator Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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