|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 (From 1 Whole Lemon)|
|Lemons juice||2 Tablespoon (Extracted From 2 Lemons)|
|Heavy cream||1⁄2 Pint, whipped stiff|
Beat whole eggs and yolks until light and frothy.
Gradually add sugar and beat until thick.
Soften gelatin in lemon juice and dissolve over hot water.
When cool, add to egg mixture, beating well.
Fold in whipped cream and pour into a 1-quart melon mold or bowl.
Chill about 4 hours or until firm.
Unmold and serve with garnish of berries and whipped cream if desired.
Serving size: Complete recipe
Calories 1585 Calories from Fat 987
% Daily Value*
Total Fat 112 g171.9%
Saturated Fat 62.8 g314%
Trans Fat 0 g
Cholesterol 1333.4 mg444.5%
Sodium 345.6 mg14.4%
Total Carbohydrates 112 g37.4%
Dietary Fiber 0.65 g2.6%
Sugars 102.4 g
Protein 42 g83.2%
Vitamin A 94% Vitamin C 36.1%
Calcium 29.2% Iron 21.5%
*Based on a 2000 Calorie diet