Lemon and Lime Chiffon is an easy to make and very refreshing summer dessert. If you cannot obtain fresh or canned lime juice, use diluted lime juice cordial.
4 eggs, separated
4 oz. castor sugar
1 teaspoon grated lemon rind
5 tablespoons lemon juice
1 oz. gelatine, dissolved in
2 tablespoons warm lime juice
2 fl. oz. double cream , stiffly whipped
Place a heatproof mixing bowl over a pan half filled with hot water. Set the pan over low heat. Place the egg yolks and sugar in the bowl and, using a wire whisk or rotary beater, beat them until the mixture is frothy and thick enough to hold a ribbon trail on itself when the whisk is lifted from the bowl.
Remove the pan from the heat and lift the bowl from the pan. Beat in the lemon rind and juice and the dissolved gelatine mixture. Set the mixture aside to cool.
When the mixture has cooled to luke-warm, beat in the cream. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold the egg whites into the lemon mixture. Pour the mixture into a chilled glass serving bowl, or individual sundae glasses. Place the dessert in the refrigerator and chill for 3 hours, or until it has set.
Remove from the refrigerator and serve. /