For a printable version of this recipe, click here.
Ingredients
4 eggs
3 Tbsp. cold water
4 oz. castor sugar
Whipped cream and lemon slices to decorate
2 large lemons
1/2 oz. gelatin
Method
Separate eggs: place yolks in bowl with sugar and beat until well blended and creamy.
Grate lemon rind and squeeze juice from lemons and add to yolk mixture.
Place gelatin and water in a small bowl or cup.
Leave for 3 minutes until thick, then stand bowl in pan of simmering water and allow gelatin to dissolve.
Cool slightly and add to yolks and lemon.
Leave to cool, but not set.
Whisk egg whites until stiff.
Fold into yolks.
Put into 2-pint glass dish and chill for 4 hours.
Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986