Lemon Icebox Cake
1 lemon, peel grated & juice strained
1 1/2 oranges, peel grated & juice strained
1 cup butter
1 cup sugar
3 eggs, separated
15 ladyfingers or 1 already cooked pound cake, cut in fingers
Prep Day: Cream butter & sugar together. Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well. Beat the egg whites till stiff & fold them into the butter mixture. Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture. Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top. Refrigerate overnight or freeze for at least 2 hours.
Serve Day: When ready un-mold to serve.
Idea Option: Substitute lime for the lemon. Yum!
Northerly Nosh 