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Lemon Bavarian

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  Lemons 2 , rind grated
  Boiling water 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Egg yolks 3
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Fresh orange juice 2 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
  Sifted confectioners sugar 1⁄2 Cup (8 tbs)

Steep rind in boiling water.
Combine gelatin with sugar and salt in saucepan.
Beat egg yolks until thick; add rind and fruit juices.
Blend egg mixture into gelatin and cook over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat and chill until mixture mounds slightly when dropped from spoon.
Fold in cream whipped with confectioners' sugar.
Pour into 1 1/2-quart mold.
Chill for at least four hours, or until firm.
Unmold and garnish with whipped cream, strawberries, or chopped candied ginger.

Recipe Summary

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1716 Calories from Fat 891

% Daily Value*

Total Fat 101 g155.6%

Saturated Fat 59.6 g298.1%

Trans Fat 0 g

Cholesterol 884.1 mg294.7%

Sodium 277.8 mg11.6%

Total Carbohydrates 195 g64.9%

Dietary Fiber 6 g24%

Sugars 163.7 g

Protein 27 g53.6%

Vitamin A 85% Vitamin C 252.3%

Calcium 30.9% Iron 13.1%

*Based on a 2000 Calorie diet

Lemon Bavarian Recipe