Lemon Charlotte Russe

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READY IN: 3hrs 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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