Light and frothy, Lemon Whip is a simple and inexpensive dessert with a refreshing flavour. Serve it with a jug of single cream and sponge fingers, or make a custard with the two egg yolks, 10 fluid ounces of milk, 1 to 2 tablespoons of sugar and a little lemon rind. thinly pared rind and juice of
10 fl. oz. water
½ oz. gelatine
3 tablespoons sugar
2 egg whites
In a medium-sized saucepan, combine the lemon rind with the water and gelatine. Set the saucepan over very low heat for 30 minutes to infuse the mixture. Place an asbestos mat over the heat to keep it as low as possible and do not allow the mixture to simmer.
With a wooden spoon, stir the liquid occasionally during infusion. Remove the pan from the heat. Strain the mixture through a fine strainer into a medium-sized mixing bowl. Add the lemon juice and the sugar. Taste the mixture and add more sugar if it is too sour.
Place the bowl in the refrigerator and chill for l.| to U hours, or until the mixture is almost set.
Using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Beat the egg whites into the lemon and gelatine mixture. Continue beating the mixture until it is frothy and well mixed. Alternatively, beat the egg whites with an electric beater. When the whites are stiff, add the nearly setting lemon jelly and continue beating until the mixture is well mixed and frothy.
Spoon the mixture into a serving dish and place it in the refrigerator to chill for 1 hour, or until the mixture is well set, before serving.