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Ingredients

• 2 eggs

• 3 Tbsp. water

• 2 lemons

• Small tin evaporated milk

• 4 to 6 oz. sugar

• Nuts or chocolate and cream for decoration

• 1/2 oz. gelatin

Method

1. Place yolks, sugar, lemon juice, and finely grated lemon rind over pan of hot water; whisk until creamy.

2. Allow it to cool.

3. Whisk evaporated milk slightly.

4. Whisk egg whites until stiff.

5. Dissolve gelatin in water.

6. Add lemon mixture to evaporated milk and add dissolved gelatin.

7. Fold in egg whites.

8. When beginning to thicken, pour into dish and allow to set.

9. Refrigerate.

10. Decorate and serve.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986