| Ingredients | ||
| 3 | Egg Yolks | |
| 3 oz | Caster Sugar | |
| 2 | Lemons, grated rind and juice | |
| 2 pkts | Gelatine | |
| 2 tbs | Water | |
| Quarter Pint | Cream - whipped | |
| 3 | Eggs Whites |
Page last updated 15 December 2000
Method
Beat the egg yolks with the sugar and rind and juice of the lemons. Beat over hot water until thick and creamy.
Dissolve the geletine in warm water and stir into the lemon mixture. Blend in the Cream.
Whisk 3 egg whites and fold into the mixture.
Butter and sugar the inside of a Soufle Dish and pour in the mixture. Chill and serve.