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Lemon Chiffon Cream

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Ingredients
  Eggs 4 , separated
  Confectioners sugar 7 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Lemons 2 , juiced
  Lady fingers 200 Gram
Directions

Beat egg yolks and sugar in double boiler off the fire until thick, light, and fluffy.
Add the white wine and lemon juice slowly.
Mix well; place double boiler on fire.
Stir vigorously until mixture stiffens without boiling .
Cool slightly fold in stiffly beaten egg whites; cool thoroughly.
Serve with ladyfingers

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
4

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4.175
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 222 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 76.4 mg3.2%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3 g11.9%

Sugars 26.6 g

Protein 8 g15.3%

Vitamin A 8.8% Vitamin C 54.8%

Calcium 8.7% Iron 8.9%

*Based on a 2000 Calorie diet

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Lemon Chiffon Cream Recipe