Lemon Sponge Delight
|Lady fingers||24 (2 Dozen)|
|Lemon jello||3 Ounce (1 Package)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Evaporated milk||14 1⁄2 Ounce, chilled (1 Can)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon extract||1 Tablespoon|
Line pan bottom of spring form pan with lady fingers.
(I put on sides as my mold is large.) Dissolve Jello in boiling water and add sugar, lemon rind and juice.
Refrigerate until mixture begins to sit around edge.
Whip chilled evaporated milk in large bowl until thick.
Beat Jello mixture.
Add beaten milk, mixing well.
Pour into spring form pan and refrigerate until firm or overnight.
Before serving top with whipped cream.