2 tbsp (30 ml) lemon juice
2 level tbsp cornflour (cornstarch)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 tsp (5 ml) grated lemon rind
2 eggs, separated
125 ml (4 fl oz) single cream
2 level tbsp cornflour (cornstarch)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 tsp (5 ml) grated lemon rind
2 eggs, separated
125 ml (4 fl oz) single cream
method
1. In a bowl, blend the lemon juice with the cornflour.
2. Bring 150 ml (1/4 pint) water to the boil in a saucepan.
3. Stir a little of the boiling water into the cornflour mixture, then add the contents of the bowl to the rest of the boiling water.
4. Bring the mixture back to the boil, stirring constantly, then boil for 1 - 2 minutes until the mixture thickens.
5. Stir in 45 ml (3 tbsp) caster sugar with the lemon rind. Remove the pan from the heat.
6. Add the egg yolks to the lemon mixture, stirring them in vigorously.
7. Cover the mixture with dampened greaseproof paper to prevent the formation of a skin, and cool until tepid.
8. Stir the cream into the cooled lemon custard.
9. In a clean, grease free bowl, whisk the egg whites until stiff, add the remaining sugar and whisk until stiff again.
10. Fold the egg whites into the lemon mixture until evenly distributed.
11. Spoon into 4 glasses and chill before serving.
2. Bring 150 ml (1/4 pint) water to the boil in a saucepan.
3. Stir a little of the boiling water into the cornflour mixture, then add the contents of the bowl to the rest of the boiling water.
4. Bring the mixture back to the boil, stirring constantly, then boil for 1 - 2 minutes until the mixture thickens.
5. Stir in 45 ml (3 tbsp) caster sugar with the lemon rind. Remove the pan from the heat.
6. Add the egg yolks to the lemon mixture, stirring them in vigorously.
7. Cover the mixture with dampened greaseproof paper to prevent the formation of a skin, and cool until tepid.
8. Stir the cream into the cooled lemon custard.
9. In a clean, grease free bowl, whisk the egg whites until stiff, add the remaining sugar and whisk until stiff again.
10. Fold the egg whites into the lemon mixture until evenly distributed.
11. Spoon into 4 glasses and chill before serving.
serving amount
serves 4
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