4 c Lemon Juice, strained
1 tb Lemon rind, grated
1 c Caster sugar
3 lg Eggs, separated
1 c Cream
3 tb Icing sugar
Garnish:
sl Lime
Flaked almonds
Mix together the lemon juice, lemon rind and half the caster sugar
in a saucepan and cook over a low heat until sugar has melted and
a thick syrup is formed. Test by pouring a little syrup into cold
water and if it forms a ball the syrup is ready. If the mixture
boils up in the saucepan, brush the edges with cold water and a
pastry brush. Remove from the heat and set aside. Beat the egg
yolks with an electric beater until pale and fluffy, gradually add
the syrup and beat until mixture is cool. Beat the egg whites
with the other half of the caster sugar until mixture has a
meringue-like texture. Beat the cream with the icing sugar;
carefully fold the egg whites and cream into the egg yolk mixture.
Spoon into individual glass bowls, cover and refrigerate. Garnish
with slices of lime and flaked almonds.
Bon Appetit-Exec.Chef Magnus Johansson
Source: Vogue Winter'88
