5 eggs, separated
4 oz. sugar
2 dessertspoons gelatine
2 fl.oz. cold water
Juice and grated rind of 2 lemons
Beat egg yolks with sugar until very thick and lemon-coloured. Soften gelatine in cold water for 5 minutes. Heat over hot water, stirring until gelatine is dissolved. Add gelatine to lemon juice and lemon rind. Stir lemon mixture gradually into egg mixture. Blend thoroughly. Beat egg whites until they stand in peaks. Fold egg whites into lemon mixture. Pour into a rinsed bowl or serving dish. Chill until set. Improves upon standing for 1 day in refrigerator or cold larder. Can be served with whipped cream.
Danish Cooking