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Lemon Chiffon Cream

Whats.Cooking's picture
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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