1 teaspoon unflavored gelatin
¼ cup cold water
4 eggs, separated
1 teaspoon grated lemon zest
½ cup fresh lemon juice
1 cup sugar
Pinch salt
Sprinkle gelatin over water. Set aside. Put egg yolks and grated
lemon zest in the top of double boiler and stir. Gradually mix
in lemon juice and half the sugar. Put the double boiler over
simmering water, stirring constantly with a rubber spatula,
until the mixture thickens enough to coat the back of a spoon,
about 15 to 20 minutes. Remove from heat, add gelatin, and stir
to dissolve. Let cool, stirring occasionally.
When lemon mixture is cool, beat egg whites and salt until
whites start to thicken. Gradually add the remaining sugar and
beat until peaks form. Do not overbeat or the whites will become
dry. Fold lemon mixture into the meringue and pour into a one-
quart soufflé dish. Cover with plastic wrap, then foil. Freeze
several hours or more.
Serves: 4
Posted by Karen
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