| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Puddings/cu, Post to bak, To post | 8 | Servings | |
INGREDIENTS
| 1 | Env Unflavored Gelatin | |
| 1/4 | c | Cold Water |
| 5 | Eggs, separated | |
| 3/4 | c | Fresh Lemon Juice |
| 2 | ts | Lemon Rind, grated |
| 1 1/2 | c | Sugar, divided |
| 1 | c | Heavy Cream, whipped |
INSTRUCTIONS
Sprinkle gelatin over cold water to soften. Put yolks in top of a double boiler. Mix yolks with lemon juice, rind, and 3/4 cup sugar. Place over boiling water and cook, stirring constantly, until lemon mixture is slightly thick, about 8 minutes. Remove from heat and stir in gelatin until dissolved. Chill until mixture molds slightly when small amount is dropped from a spoon. Beat egg whites until they start to hold shape. Then add remaining 3/4 cup of sugar, about 1 tbsp. at a time, until sugar is used and egg whites are stiff. Transfer chilled lemon mixture to a large bowl. Add egg whites and cream and gently fold into lemon until no white streaks remain. Pour int a 2-quart souffle dish and chill at least 4 hours or until firm. Serves: 8 to 10 Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Angus E. Peyton Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@icanect.net> on Jun 09, 1997
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