preheat the oven to 375 degrees', 'place an oven rack in the center of the oven', 'have ready an ungreased 10- inch tube pan', sift the flour and the confectioners' sugar together into a medium bowl, 'beat the egg whites with an electric mixer on medium speed in a large bowl until foamy', 'increase the speed to medium-high , add the cream of tartar and salt , and beat just until the egg whites form soft peaks', 'add the granulated sugar , about 1 tablespoon at a time , beating well after each addition , and beat just until the whites form stiff , glossy peaks', 'add the vanilla and lemon oil and beat until well combined sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula', 'continue gently folding , one quarter at a time , until all the flour mixture has been added , being careful not to over mix', 'transfer the batter to the pan', 'run a table knife through the batter to remove any large air pockets , and smooth the top', 'bake for 35 to 40 minutes , until the top is golden brown and the cake pulls away from the side of the pan', 'turn the pan upside down , and balance it on its elongated neck or pan legs , or hang the tube upside down from the neck of a tall wine bottle', 'let cool to room temperature', 'turn the pan right side up', 'run a knife around the edge of the cake and between the cake and the tube', 'top the cake with a flat plate , invert it , give a sharp downward rap to the pan to dislodge the cake and lift off the pan', 'if the pan bottom is removable , slide a knife between the pan bottom and the cake to release it', 'stir the lemon glaze ingredients together in a small bowl', 'let stand for 10 minutes before using', 'cut cake in half', 'once completely cooled fill with lemon curd', 'top curd with raspberries', 'put top half of cake on raspberries then top with glaze', 'pouring over the cake and let stand for at least 10 outside minutes , or until the glaze is set', 'use a sharp serrated knife to cut the cake'

preheat oven to 300f sift flour into a dry mixing bowl', 'sift sugar into a separate bowl and set both aside', 'using a copper or stainless steel bowl , beat egg whites first until foamy', 'at this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks', 'gently fold in sugar with rubber spatula', 'next , fold flour in to egg white and sugar mixture in 2 batches', 'now , gently fold in vanilla , almond and lemon juice', 'when all has been incorporated , pour batter into a 10-inch non-stick tube pan and smooth out top', 'bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and / or a wooden skewer comes out clean', 'cool cake upside down in pan', 'when cool , remove cake from pan and frost with lemon glaze icing', 'to make glaze: sift sugar into a small bowl', 'add lemon juice and beat until smooth', 'drip , drizzle or pour icing on top of cake after it has cooled'

bake angel food cake as per directions', 'trim off the crusts and break into bite size pieces', 'combine 6 egg yolks , 3 / 4 cup sugar and 3 / 4 cup of lemon juice', 'cook in double boiler until thickened', 'remove from heat and add 1 tbsp', 'unflavored gelatin softened in 1 / 4 cup of water to mixture and cool', 'beat 6 egg whites till stiff and add 1 / 2 cup sugar', 'fold whites into egg yolk mixture', 'arrange 1 / 3 of cake pieces loosely in bottom of tube pan', 'pour 1 / 3 of lemon custard mixture over cake', 'continue until there are 3 layers ending with the custard mixture', 'refrigerate overnight', 'loosen and remove from pan', 'frost with whipped cream', 'an alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan', 'make it the day before', 'when released from the pan frost with whipped cream or cool whip', 'this works wonderfully'

cook pasta according to package directions', 'meanwhile , in a large skillet , saute the parsley , lemon peel and garlic in oil until garlic is tender', 'drain pasta', 'add to the skillet', 'sprinkle with lemon juice , salt and pepper', 'toss to coat', 'top with parmesan cheese'

1', 'cook pasta according to directions on box and strain', 'keep warm', '2', 'while pasta is cooking , heat 2 tbs', 'oil in large skillet over medium heat', 'add garlic and saute 3 minutes', '3', 'add spinach and cook until it wilts', '4', 'season with salt and pepper', '5', 'add the nuts and pasta to the skillet of garlic and spinach and toss', '6', 'remove from heat and add cheese , lemon juice and remaining oil', '7', 'serve and enjoy !'

beat 4 egg whites until frothy', 'add cream of tartar beat until it will hold a point', 'gradually add sugar beat until stiff and glossy', 'spread into greased pie pan', '{putting more toward the sides of the pan than the bottom}', 'bake @ 300 for 1 hour', 'filling:', 'beat 4 egg yolks', 'add 1 / 2 c sugar , lemon juice , water and lemon rind', 'cook in double boiler until thick {like a cake mix}stirring often', 'cool', 'spread 1 c whipping cream in cooled pie shell , then spread the lemon filling and top with remaining whipping cream', '{when spreading try and not crush the merangue as it is very light and airy}', 'refrigerate for several hours or over night'