Lemon Angel Dessert
Lemon Angel Dessert
    1. Cut angel food cake into approximately 1 inch squares. Set aside. Whisk together 4 eggs, 3/4 cup sugar, 3/4 cup of lemon juice and 1 teaspoon lemon zest just until combined. Cook in double boiler or in sauce pan on medium low heat until thickened and coats spoon. Remove from heat. Dissolve 1 tablespoon of unflavored gelatin in ¼ cup of water and add to cooling lemon custard, stirring well to combine. In a mixing bowl with electric beater, beat heavy whipping cream, ¼ remaining sugar and ½ teaspoon vanilla, forming stiff peaks.
    To Assemble:
    1. Pour 1-2 tablespoons of lemon custard on the bottom of each dessert glass. Arrange angel food cake pieces (pressing down) on top of custard. Spoon whipped cream over cake pieces. Continue to layer with custard, cake and whipped cream and end with one last layer of custard. (You should have at least 3 layers of custard, cake and whipped cream.) Refrigerate for several hours or overnight. When ready to serve, dollop 1 tablespoon of whipped cream on each dessert and garnish with thin slice of lemon rind or grated lemon rind.