Lemon Cream Pave %%%%%

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

LEMON RUM SAUCE 1/3 c Granulated sugar

1/3 c Water

2 tb Lemon juice

2 tb Dark rum

LEMON CREAM 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

GARNISH 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 differently. 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.