About this recipe:A classic lemon dessert! Cream and egg whites are whipped until fluffy, then mixed with fresh lemon rind and lemon juice in this heavenly dessert. Decorate with lightly toasted chopped nuts before serving.
4 tablespoons water
3 eggs, separated
175g caster sugar
2 large lemons, zested and juiced
235ml double cream, lightly whipped
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Method Prep:20min › Extra time:2hr setting › Ready in:2hr20min
Dissolve gelatine in water; allow to sit for 10 minutes.
Put egg yolks, sugar, lemon rind and lemon juice into a mixing bowl. Place bowl over a saucepan half-filled with boiling water (but do not allow water to touch bowl). Whisk egg mixture until thick and creamy; remove from heat and whisk for 5 additional minutes.
Mix lightly whipped cream and gelatine into egg mixture.
Beat egg whites until stiff peaks form; fold into egg and cream mixture. Pour into a large dish or individual glasses. Leave to set in the refrigerator, at least 2 hours.