 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 cups fine, dry breadcrumbs, divided |
1/2 cup milk |
1 tablespoon butter, softened |
3/4 cup sugar |
6 eggs, separated |
2 teaspoons grated lemon rind |
3 tablespoons lemon juice |
1 (8-ounce) package coconut macaroons |
3/4 cup sherry, divided |
1 cup apple jelly |
1/2 pound sponge cake, cut into 1/2-inch slices |
Directions:
1. Combine 1 cup breadcrumbs and milk; stir well. Set aside.
2. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Add breadcrumb mixture, lemon rind, and juice; mix well.
3. Beat egg whites (at room temperature) until stiff peaks form. Fold whites into yolk mixture.
4. Cover bottom of a greased 2- quart casserole with a thin layer of custard mixture. Layer macaroons evenly over custard; sprinkle with 1/4 cup sherry. Pour one-half of remaining custard mixture over macaroons.
5. Spread jelly on cake slices. Place slices over custard layer. Sprinkle remaining breadcrumbs over top. Add remaining sherry; top with remaining custard. Cover; bake at 350° for 35 minutes or until set. Serve warm.
|
|