Lemon Charlotte Russe

1. 1

   Line bottom and sides of 9 inch springform pan with ladyfingers.

2. 2

   Soften gelatine in lemon juice.

3. 3

   On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.

4. 4

   Gradually beat in gelatine mixture.

5. 5

   Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.

6. 6

   Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.

7. 7

   In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.

8. 8

   Beat egg whites over simmering water until soft peaks form.

9. 9

   Remove from heat and let cool.

10. 10

    Fold beaten egg whites and whipped cream into lemon-gelatine mixture.

11. 11

    Spoon into ladyfinger-lined pan.

12. 12

    Chill for 3 hours or overnight.

13. 13

    Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).

* Per serving · 4 servings · Values may vary.

No additional tips available.