| 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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