|Caster sugar||4 Ounce|
Dissolve gelatine in half a cupful of warm water.
Grate the rind from 2 of the lemons.
Separate the whites from the yolks of the eggs and beat the yolks with the sugar until creamy.
An electric beater helps here.
Add the grated rind and the juice of all 3 lemons gradually.
Now stir in the gelatine and strain all into a clean bowl.
Beat the egg whites until stiff, and fold into the mixture.
Transfer to a souffle dish and chill well before serving.
Serving size: Complete recipe
Calories 758 Calories from Fat 139
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 243 mg10.1%
Total Carbohydrates 133 g44.4%
Dietary Fiber 8.2 g32.7%
Sugars 114.6 g
Protein 33 g66.2%
Vitamin A 15.7% Vitamin C 223.3%
Calcium 19.3% Iron 22.9%
*Based on a 2000 Calorie diet