Ingredients
4 Eggs
100g (4 oz) Castor Sugar
2 large lemons
15g (1/2 oz) gelatine
3x15ml (3 tablespoons) water
Preparation
Seperate eggs, whisk yolk with the sugar until creamy. Grate lemon rind finely, squeeze juice from both lemons and add to the egg mixture. Put gelatine in a small bowl/cup with cold water, leave to stand for 3 minutes to become sponge. Stand bowl in pan of simmering water, to dissolve gelatine. Cool slightly and stir into lemon mixture, leave for a few minutes until mixture begins to set. Whisk egg whites until stiff and fold into the lemon mixture. Put into straight sided bowl. Canbe frozen or refrigerated for a couple of hours until set.
