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Fresh Lemon Charlotte Russe

Southern.Crockpot's picture
Ingredients
  Eggs 4 , separated
  Lemon juice 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1 1⁄2 Cup (24 tbs), divided
  Butter/Margarine 3 Tablespoon
  Grated lemon rind 1 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Lady fingers 12 , split in half lengthwise
  Whipping cream 1 Cup (16 tbs), whipped
Directions

MAKING
1) In the top of a double boiler, combine lemon juice, salt, and egg yolks and mix well.
2) Stir in gelatin and 1 cup sugar and cook over simmering water for 10 minutes or until the mixture thickens, ensure to stir constantly.
3) Add lemon peel, butter, and vanilla, keep stirring until butter melts.
4) Let the mixture chill until partially thickens.
5) Take a 9-1/2 inch springform pan and arrange ladyfingers around the bottom, keep aside.
6) Whisk egg whites until soft peaks form and then gradually add the remaining sugar.
7) Beat the mixture constantly until stiff peaks are formed.
8) Whip cream and fold in the egg whites along with the gelatin mixture.
9) Prepare pan and spoon mixture in it.
10) Cover pan and let it chill for 4-5 hours or until firm.

SERVING
11) Garnish with sweetened whipped cream and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Ingredient: 
Lemon
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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