Miniature Lemon Custard Cakes

Make this the day before you plan to serve it.

3 tablespoons butter
1 cup granulated sugar
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
2 eggs
6 egg whites
8 ounces angel food cake, thinly sliced

Combine the butter and sugar in the top of a double boiler. Cook and stir over medium-high heat until well mixed and the butter is melted. Add lemon juice and grated zest, and mix well.

Combine eggs and egg whites, and beat until frothy. Add to sugar mixture and cook, stirring constantly, until thick, about 10 minutes. Remove from heat and allow to cool slightly.

Distribute one-third of the cake slices among the bottoms of eight glass dishes. Cover with 1/3 of the lemon sauce. Repeat layers two more times, ending with a layer of lemon sauce on top. Cover each dish tightly and refrigerate for at least 6 hours or overnight before serving.

Makes 8 servings.