LEMON CHIFFON

Bron says   "There are a number of ways to make this light, refreshing dessert. The first I came across was printed on packs of Lemon Meringue Pie Filling, but they do not list it now."

Pour the sachet of powder into a pan with a thick base, including the oil capsule. Stir in the sieved juice of 1 lemon made up to 10oz (285ml) with water, and two egg yolks.

Over a low heat, stir continuously until the mixture comes to the boil. Check that the oil capsule has dissolved, remove from the heat.

In a grease free bowl, whisk the egg whites until stiff. Add 1-2 tablespoon of caster sugar and whisk again til the meringue stiffens again.

Gently fold into the lemon mix using a metal spoon or round ended knife. Serve in individual glass dishes, decorated with a glacé cherry, or fine strips of lemon rind.


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