Old English Syllabub
|Eggs||3 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Whipped heavy cream||2 Cup (32 tbs)|
In blender container, whir 3 egg yolks until thick and lemon-colored.
With motor still on, gradually add 3/4 cup sugar and 1/2 cup lemon juice.
In a medium bowl, beat 3 egg whites until frothy.
Gradually add remaining 1/4 cup sugar and beat until a thick, glossy meringue is formed.
Fold egg yolk mixture into meringue.
Add 2 cups heavy cream, whipped, and fold mixture together gently but thoroughly.