3 eggs, separated
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
125 ml (4 fl oz) lemon juice
2 tsp (10 ml) gelatine
grated rind of 2 lemons
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
125 ml (4 fl oz) lemon juice
2 tsp (10 ml) gelatine
grated rind of 2 lemons
method
1. Combine the egg yolks, sugar and lemon juice in a heatproof bowl.
2. Stand over a saucepan of gently simmering water and whisk the mixture until frothy, pale and the consistency of single cream. Remove from the heat.
3. Place 45 ml (3 tbsp) water in a small heatproof bowl. Sprinkle the gelatine on to the liquid. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely. Cool for 5 minutes.
4. Whisk the gelatine into the egg yolk mixture. Cool the mixture, then refrigerate until beginning to set.
5. Stir in the lemon rind.
6. In a clean, grease free bowl, whisk the egg whites until stiff.
7. Fold into the lemon mixture.
8. Spoon into 4 glasses and return to the refrigerator until completely set.
2. Stand over a saucepan of gently simmering water and whisk the mixture until frothy, pale and the consistency of single cream. Remove from the heat.
3. Place 45 ml (3 tbsp) water in a small heatproof bowl. Sprinkle the gelatine on to the liquid. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely. Cool for 5 minutes.
4. Whisk the gelatine into the egg yolk mixture. Cool the mixture, then refrigerate until beginning to set.
5. Stir in the lemon rind.
6. In a clean, grease free bowl, whisk the egg whites until stiff.
7. Fold into the lemon mixture.
8. Spoon into 4 glasses and return to the refrigerator until completely set.
serving amount
serves 4
rate this recipe
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