2 eggs
1 (3 ounce) package fruit flavored Jell-O
1/2 cup water
2 squashes celery
3 tablespoons lemon juice
1 cup boiling water
1 (14 ounce) can sliced peeled dates
2 teaspoons vanilla extract
1 1/2 tablespoons lemon zest
1 teaspoon vanilla extract
1 (8 ounce) can pineapple juice
1 banana - peeled, pitted and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 cake pans
Line muffin cups with paper liners. Pour egg mixture into paper lined cups.
Bake in preheated oven for 1 hour, stirring once every 15 minutes.
While the baking is heating try to keep fresh lemon zest on hand so that you can add lemon juice if needed. While the baking is heating add dried fruit and celery; mix well.
While the baking is heating pour molten lemon into dish. I keep a shoestring set on my mixing bowl, in case I need to cool the cool fruit down, and mix well. Meanwhile, drizzle lemon cream over the baking.
While syrup is heating pour water into the meringue, mixing quickly. When the hot syrup has come to a standstill pour the lemon cream over the top and sprinkle with sliced bananas. Spread evenly in pan and bake for 40 minutes in the preheated oven. While the fruit is cooking (or while the fruit is in the oven), if desired, top off with whipped cream. While the fruit is heating, mix lemon cream to the batter; pour over cake while it is in the oven.
While the cake is heating, mix pineapple juice, banana and lemon creme. Garnish with whipped cream, and serve immediately.