Stiffly whisked egg-white mixed with sugar, lemon and gelatin solution.
Our correspondent Enid Pullin confirms this is more-or-less the recipt she always knew, and says (May 2018) "You asked if anyone knew the origin of this delicious dessert which I have been making since the early 1970ís. I believe I first made it at an evening cookery class I attended in Luton where I lived at the time. It has proved a very popular dessert over the years, and the recipe has been passed on to many of my family and friends. I do well remember being told at the time that we should always tell our guests it contained raw eggs, and that expectant mothers should not eat it!"
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
1 Lemon jelly
Grated rind and juice of 2 lemons
4 medium Eggs, separated
4 oz Caster sugar
1/4 pt Hot water
Dissolve the jelly in the 1/4 pint hot water and add the grated rind and juice of the lemons. Set aside until the jelly begins to thicken. Separate the yolks and whites of the eggs. Whisk the yolks with the sugar until light in colour. Add the jelly mixture and mix well. Wisk the egg whites until they are thick and stand in peaks When the egg and jelly mixture begins to set, fold in the egg whites. Pour into a glass serving dish and stand aside to set. Decorate with whorls of whipped cream and refrigerate until required.
Posted to MM-Recipes Digest V3, Mon, 9 Sep 1996 18:08:57 From:
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