Lemon Refrigerator Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Eggs||6 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon (Of 1 Lemon)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350°F.
2 In a bowl, cream 2 tablespoons butter.
3 Evenly spread over the sides and bottom of a 10" spring mold or pie plate.
4 Roll the crackers fine.
5 In a bowl, mix with 1/2 cup butter.
6 Pat into the buttered pan to form a crust.
7 In another bowl, beat egg yolks until thick and fluffy.
8 Add in salt, lemon juice and rind.
9 Gradually add in condensed milk, beating until fluffy and well blended.
10 Beat egg whites until foamy.
11 Add in cream of tartar, beating until stiff.
12 Gently fold 1/4 of egg whites into lemon mixture.
13 Pour intothe crust.
14 Add sugar to the remaining egg whites, beating to make meringue.
15 Evenly spread over the top of cake.
16 Bake in moderate oven for 15 minutes.
17 Allow to chill overnight.
18 Cut and serve.
Calories 514 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 13.6 g68.2%
Trans Fat 0 g
Cholesterol 215 mg71.7%
Sodium 341.8 mg14.2%
Total Carbohydrates 64 g21.2%
Dietary Fiber 1.1 g4.4%
Sugars 48 g
Protein 11 g21.7%
Vitamin A 15.5% Vitamin C 18%
Calcium 19.6% Iron 9.2%
*Based on a 2000 Calorie diet