Prep 45 mins
Cook 3 hrs
This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.
- 18 ladyfingers
- 1⁄4 ounce unflavored gelatin (one envelope)
- 1⁄2 cup lemon juice (fresh squeezed)
- 4 eggs, separated
- 1⁄4 teaspoon salt
- 1 tablespoon lemon peel (finely grated)
- 1 cup heavy cream, whipped
- 1 cup sugar
- Line bottom and sides of 9 inch springform pan with ladyfingers.
- Soften gelatine in lemon juice.
- On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
- Gradually beat in gelatine mixture.
- Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
- Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
- In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
- Beat egg whites over simmering water until soft peaks form.
- Remove from heat and let cool.
- Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
- Spoon into ladyfinger-lined pan.
- Chill for 3 hours or overnight.
- Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).