Lemon Cream Cake
Contributed by: Autumn
- 4 eggs
- 1-1/2 tsps. vanilla
- 1 cup sugar
- 4 tbsps. lemon juice
- 1/2 pint whipping cream
Preheat oven to 325 degrees.
Cut out 2 rounds of heavy brown paper (Safeway bags) 8 inches in diameter
Separate eggs. Beat egg whites, when egg whites are almost stiff, slowly beat in 3/4 cup
sugar, add 1 tsp. vanilla and mix in.
Divide the meringue between the two paper rounds; spread to sides.
Bake for 40 minutes. Remove paper from meringue immediately out of oven. Heat in double
boiler over medium heat, the egg yolks, lemon juice, 1/4 cup sugar and 1/2 teaspoon vanilla
Cook and stir, so eggs won't cook, for 10 minutes; cool in fridge. Whip the whipping cream,
fold in the egg yolk mixture.
Spread 1/2 the mixture over one layer of meringue. Put other meringue on top. Spread
remaining mixture over top of meringue; spread over top and sides.