Lemon Chiffon Loaf

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 24 ladyfingers, halves
• 1 (14 ounce) can condensed milk
• 1/3 cup lemon juice concentrate
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup whipping cream, stiffly whipped
• yellow food coloring (optional for color)

Recipe

• 1 line bottom and sides of a 9x5 loaf pan with foil, extending the foil 1 inch beyond the edge of the pan (all 4 edges). line sides of pan with ladyfinger halves. in a large bowl combine sweetened condensed milk, lemon concentrate, and optional food coloring.
• 2 in a small mixer bowl beat egg whites with cream of tartar until stiff but not dry. fold egg whites into the lemon mixture; then fold in the whipped cream. pour the mixture into the prepared pan, cover filling with 6 remaining ladyfinger halves. cover and chill or freeze 4 hours or until set. invert onto a serving plate; peel off foil. garnish as desired. refrigerate leftovers.
• 3 i have found that i use more than 24 ladyfinger halves and usually end up with some extra filling. so i make sure i have enough ladyfingers to have extra if needed.
• 4 i have also peeled a lemon and used the lemon peel to form a flower for garnish along with either mint leave or a leave from my flower garden to set by the flower.
• 5 i often prepare ahead and freeze over night. prep time includes chilling time.