Cream and Lemon Sorbet Cake

Name: Cream and Lemon Sorbet Cake
Yield: 10
Ingredients: 5 tablespoons of butter; 1/4 cup of lemon juice; 1 cup of sugar; 2 eggs; 3 yolks; 1 liter (4 cups) of sorbet cream; 3 egg whites; 6 tablespoons of sugar; 1 tablespoon of grated lemon peel

1
5 tablespoons of butter
2
1/4 cup of lemon juice
3
1 cup of sugar
4
2 eggs
5
3 yolks
6
1 liter (4 cups) of sorbet cream
7
3 egg whites
8
6 tablespoons of sugar
9
1 tablespoon of grated lemon peel

Ingredients

1
5 tablespoons of butter
2
1/4 cup of lemon juice
3
1 cup of sugar
4
2 eggs
5
3 yolks
6
1 liter (4 cups) of sorbet cream
7
3 egg whites
8
6 tablespoons of sugar
9
1 tablespoon of grated lemon peel

Directions

1
In a saucepan, mix together the butter, lemon juice, and sugar
2
Beat the eggs and yolks slightly
3
Add to the mixture above
4
Cook over low heat, stirring constantly, until it thickens
5
Chill in the refrigerator
6
Spread the sorbet into an opening mold of 20 cm
7
Cover with the lemon mixture
8
Chill in the freezer or icebox
9
Beat the egg whites until snowy
10
Add sugar to taste, beating until stiff peaks form
11
Add grated lemon peel
12
Top the sorbet cake without the mold's rim
13
Bake in a preheated moderate oven (180°C) for 3 minutes, or until golden brown
14
Serve immediately
15
Shelf life: 10 days.