Lemon cream desert

Yield: 4 Servings

Measure Ingredient
2 Eggs; separated
3 ounces Caster sugar
200 millilitres Milk
1 tablespoon Gelatin powder
3 Lemons
200 millilitres Double cream
Sugared lemon slices to decorate

From: Susan Taft <jr03@...>

Date: Tue, 02 Jul 1996 12:15:43 +0000 Recipe requires juice of 3 lemons and rind of 1 of the lemons.

Beat together egg yolks and sugar until thick and creamy. Heat milk in a pan until almost boiling then pour onto egg mixture, stirring well. Return to pan and heat gently, stirring, until slightly thickened. Do not boil.

Strain into a bowl and cool. In a small bowl, sprinkle gelatine into lemon juice. Put over a pan of hot water and heat until dissolved. Stir into custard mixture. Add lemon rind and chill until it begins to thicken. Whip cream until it forms soft peaks and fold in. Whisk egg whites until stiff and fold in. Divide between 4 individual bowls and chill for 2-3 hours until set. Decorate with lemon slices and serve.

NOTES : Don't allow the mixture to become to firm before adding the cream and egg whites. The speed at which it sets varies; check after about 30 minutes.

MC-Recipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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