Lemon Chiffon Loaf

written by The Recipe Exchange | November 16, 2014

Ingredients

24 ladyfinger halves
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lemon juice
Yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
1 cup (1/2 pint) whipping cream, stiffly whipped

Directions

Line bottom and sides of 9×5-inch loaf pan with aluminum foil, extending foil 1-inch beyond edges of pan. Line sides of pan with 18 ladyfinger halves.

In large bowl, combine EAGLE BRAND®, lemon juice, and food coloring (optional); mix well.
In a small bowl, beat egg whites with cream of tartar until stiff but not dry; fold into EAGLE BRAND® mixture.

Fold in whipped cream. Pour into prepared pan. Cover filling with remaining 6 ladyfinger halves.
Cover; chill or freeze 4 hours or until set. Invert onto serving plate; peel off foil. Garnish as desired. Store leftovers covered in refrigerator.