|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|
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.
Serving size: Complete recipe
Calories 882 Calories from Fat 463
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 30.6 g152.9%
Trans Fat 0 g
Cholesterol 594.4 mg198.1%
Sodium 209.6 mg8.7%
Total Carbohydrates 77 g25.6%
Dietary Fiber 5.5 g21.8%
Sugars 64.3 g
Protein 27 g53.6%
Vitamin A 10.4% Vitamin C 148.9%
Calcium 20.3% Iron 15.6%
*Based on a 2000 Calorie diet