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Lemon Chiffon

Easy.Meals's picture
Ingredients
  Gelatin 1 Tablespoon (1 Dessertspoon)
  Cold water 4 Tablespoon
  Eggs 2 , separated
  Superfine sugar 2 Ounce (Castor Sugar)
  Lemons 2 , juice and rind taken
  Whipping cream 1⁄4 Pint
Directions

Soak gelatine in cold water.
Beat egg-yolks, sugar and lemon rind over boiling water until thick, creamy, and pale in colour.
Dissolve gelatine over boiling water, add lemon juice.
Add gelatine mixture to cooled egg mixture, off heat, and continue beating until mixture begins to thicken.
Beat egg-whites until stiff, and whip cream; gently fold into meringue case, refrigerate until firm.
Decorate with extra whipped cream.

Recipe Summary

Course: 
Dessert
Method: 
Boiled
Ingredient: 
Lemon

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