| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Easter | 12 | Servings |
INGREDIENTS
| Butter | ||
| 1 | c | Finely chopped blanched |
| almonds | ||
| 6 | Eggs, separated | |
| 1 | c | Granulated sugar |
| Juice and grated rind of | ||
| 2 lemons | ||
| 2 | c | Whipping cream, whipped |
| 4 | c | Strawberries |
INSTRUCTIONS
Butter 12 cups serving bowl or soufflé dish or 12 parfait glasses. (If using glass dish, butter only halfway up sides.) Sprinkle with almonds, reserving 1/4 cup for garnish. In non-aluminum saucepan or top of double boiler, beat egg yolks with sugar, lemon juice and rind. Cook over medium heat or simmering water, stirring until thickened. Be careful mixture doesn't boil. Let cool. Beat egg whites until stiff; fold into yolk mixture. Fold in whipped cream. Spoon into prepared dish(es); sprinkle with reserved almonds. Refrigerate for up to 1 day or freeze for up to 2 weeks. Garnish with strawberries just before serving. Makes 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999
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