Servings: 8
Source: Gourmet, 3/1982
Ingredients
½ cup strained lemon juice
1 TBS grated lemon rind
3 large egg yolks,
1 C granulated sugar ( ½ + ½ )
3 large egg whites
a pinch of cream of tarter
1 C well chilled heavy cream
3 tablespoons confectioners’ sugar
slivered lemon rind for garnish
Directions
In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks, and ½ cup of the granulated sugar, beat the mixture until it is well combined, and cook it over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks, add the remaining ½ cup sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture. In a chilled bowl beat the cream until it holds soft peaks, beat in the confectioners’ sugar, and beat the cream until it holds stiff peaks. Fold the whipped cream into the lemon mixture, divide the mixture among 8-ounce stemmed glasses, and chill the glasses in the freezing compartment of the refrigerator for 2 hours. Garnish the desserts with the slivered lemon rind.