Lemon Fluff

A community recipe by Marmalady

Not tested or verified by Nigella.com

Print me

Introduction

This is a recipe I found written in my grandmother's recipe book. It's an old-fashioned lemon mousse, very light and refreshing because it contains no cream. My grandmother used imperial measurements, so I have kept them here.

Ingredients

Serves: 4-6

2 medium lemons (grated rind and juice)
½ ounce gelatine
boiling water
4 separated eggs
6 ounces superfine sugar

Method

Lemon Fluff is a community recipe submitted by Marmalady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sprinkle the gelatine over the surface of the hot water (use hot water from the kettle, but it should not be boiling). Leave for a minute to allow the grains to swell, then stir until dissolved (see note in additional info).

Beat the egg yolks with the sugar until the mixture is pale and thick (if you lift the beaters and let the mixture fall back, it will form a ribbon on the surface).

Whisk in the grated lemon rind and juice and the gelatine mixture. Beat the egg white until they form stiff peaks.

Stir a spoonful into the lemon mixture to slacken it, then fold the rest in lightly but thoroughly.

Pour into a serving dish and refrigerate until set.

Additional Information

I don't have a problem with powdered gelatine, but you could easily substitute the equivalent amount of leaf gelatine. If the gelatine doesn't dissolve, put the teacup in a pan of hot water and stir until the mixture is clear.