In small bowl of electric mixer, beat egg yolks with 3/4 cup of the sugar until thick and lemon-colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard at ROOM TEMPERATURE. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, and beat until stiff. Fold into cooled custard. Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard. Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries. OR, entire cake may be iced with whipped cream and garnished as desired. Yield 10 to 12 servings. Gramma/Helen Posted to Bakery-Shoppe Digest V1 #204 by email@example.com (Angela Gilliland) on Aug 27, 1997
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 10|
|Calories from Fat: 237 (33%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1023.4mg||315 %|
|Sodium 241.4mg||8 %|
|Potassium 339.7mg||9 %|
|Total Carbohydrate 97.4g||29 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 97.2g|
|Protein 26.3g||38 %|
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Calories per serving: 715
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