• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings

Lemon Cream Pave

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 4 Eggs, separated
  • 2/3 c Granulated sugar
  • 1 tb Grated lemon rind
  • 1 tb Lemon juice
  • 1 ts Vanilla
  • 2/3 c All purpose flour
  • 1/3 c Granulated sugar
  • 1/3 c Water
  • 2 tb Lemon juice
  • 2 tb Dark rum
  • 1 pk Unflavored gelatin
  • 1/4 c Cold water
  • 4 Egg yolks
  • 3/4 c Sugar
  • 1 tb Grated lemon rind
  • 3/4 c Lemon juice
  • 4 oz Cream cheese, softened
  • 1 c Whipping cream
  • 1 1/2 c Whipping cream
  • 2 tb Sifted icing sugar
  • 2 tb Dark rum
  • 10 Strawberries, halved
  • 2 Kiwifruit, peeled and thinly
  • -sliced
  • 1 Mango, peeled and thinly
  • -sliced
  • 1/2 c Toasted sliced coconut **
  • 1/4 c Toasted chopped pistachios
  • -**


Perfect for a crowd, this refreshing dessert can be made up to 2 days
ahead. "PAVE" refers to the dessert's flat square shape, imitating tiles or
paving stones. If you have time, it's fun to decorate each square

Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper
and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with
sugar until light and fluffy; beat in lemon rind and juice and vanilla. In
separate bowl, beat egg whites until stiff but not dry peaks form; fold
into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in
prepared pan; bake in 350 F oven for 15-20 minutes or until golden and cake
springs back when lightly touched. Let cool in pan.

LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring
to boil. Boil for 1 minute; stir in rum. Brush over cake.

LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for
5 minutes to soften. Over low heat, warm gelatin gently just until
dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light;beat
in lemon rind and juice. Beat in gelatin mixture. Return to saucepan and
cook over low heat for 5-6 minutes or until barely thickened; let cool
slightly. In large bowl, beat cheese until light;beat in lemon mixture.
Let cool to room temperature just until starting to thicken. Whip cream;
fold into lemon mixture. Spread evenly over cake. Refrigerate for at least
2 hours or up to 2 days. Cut into squares.

GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag and
pipe decoratively onto each square. Garnish squares attractively with
strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.

** Toast coconut and pistachios on separate baking sheets in 350 F oven
for 5 minutes or until golden.

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