Easter Sunday

Awake, thou wintry earth -Fling off thy sadness!
Fair vernal flowers, laugh forth
Your ancient gladness! ~Thomas Blackburn

Confession: I struggle with Easter. I struggle because I witness the tendency that Christians have, to allow the resurrection of Jesus to be the last word, the pinnacle... but it's not. Resurrection moments should happen every day and through his life and teachings, Jesus taught us how to make resurrection moments happen every day. The "last word" should be when no child hungers, when no mother watches her child fight someone elses war, when no father must steal or cheat to make ends meet, and when there is justice for all people regardless of gender, race, or sexual orientation. Maybe then the resurrection will make sense.

Okay... heavy stuff. On to something a little more "light and fluffy."

I tried a delightful lemon recipe for Easter Sunday, that came out of the magazine Celebrate. It’s very Martha Stewart-y and I felt quite accomplished once it was finished and on the table. I made just a few changes to the recipe as it was printed, and will list them below. (Thank you Dad, for the picture!)


















Lemon Stuffed Angel Food Cake

6 egg yolks
1 cup sugar, divided
1/2 cup fresh lemon juice (I used the frozen stuff here... and it worked great. I know the purist's out there will scoff, but I'd had a pretty full day already and the thought of squeezing a dozen lemons to get the full half-cup, seemed improbable)
1 envelope unflavored gelatin
1/2 cup cold water
2 cups heavy whipping cream
1 prepared angel food cake, torn into pieces (I used almost two cakes and it filled my pan nicely)
1 container of whipped topping

Coat a 12 cup springform pan with non-stick spray. On top of a double boiler, combine egg yolks, sugar, and lemon juice. Cook, stirring constantly for 15 minutes.

In a small bowl, soften gelatin in cold water. Let stand for 2 minutes then add to hot egg mixture, whisking to combine. Remove from heat and let cool for 10 minutes.

Beat cream until slightly thickened then add sugar gradually. Beat until soft peaks form. Fold cream into egg mixture.

Place 1/3 of your cake pieces evenly in bottom of prepared pan. Pour 1/3 of the egg mixture over cake. Repeat layers with remaining cake and egg mixture. Cover and refridgerate for 8 hours.

Frost cake with whipped topping.