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Lemon charlotte russe

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Ingredients/Components

sugar
vanilla - 1 tsp
butter or margarine - 3 Tbsp
salt - 1/8 tsp
egg yolks - 4 item
egg whites - 4 item
envelope unflavored gelatin - 1 item
whipping cream, whipped - 1 c
fresh lemon juice - 1/2 c
ladyfingers - 1 item
fresh lemon peel

How to make lemon charlotte russe:

Soften gelatin in lemon juice; set aside. Beat egg yolks with 1 cup sugar and the salt until thick (beat in sugar gradually). In top of double boiler, combine egg yolk mixture, softened gelatin and butter. Cook over hot, not boiling, water until thickened, stirring constantly, about 10 minutes. Stir in lemon peel and vanilla. Cool until mixture begins to thicken.

Meanwhile, line bottom and sides of a 9-inch spring-form pan with ladyfingers. Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff. Fold egg whites and whipped cream into lemon mixture. Turn into spring-form pan. Refrigerate until firm. Unmold onto serving platter. Garnish with whipped cream, if desired. Makes 8 to 10 servings.

Recipe categories: Desserts, Eggs/dairy, Puddings and mousses.

Rating:

Average rating: 3, total votes: 3

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