Lemon Chiffon Whip

Lemon Chiffon Whip

Lemon Chiffon Whip


8 eggs, separated
1 1/4 cup sugar
1 envelope plain gelatin
1/4 cup cold water
Hot water
1 teaspoon grated lemon rind
6 teaspoons lemon juice
Pinch of salt


Beat yolks until thick and lemon-color with 1 1/4 cup sugar (long beating).  

Soak 1 envelope plain gelatine in 1/4 cup cold water and then over hot water.  Add gelatine, 1 teaspoon grated lemon rind, and 6 tablespoons lemon juice to beaten egg mixture.  Chill stirring occasionally until thick, but not too thick.  

Beat egg whites with a pinch of salt, until stiff but not dry.  Add to yolk mixture and fold in gently until mixed. 

Chill overnight to set.  Will be fluffy and delicate and will not mold. 

Serve by the spoonful in scooped-out pineapple shells, well sugared, fresh strawberries and slivered fresh pineapple.  Don't fill shells until just before serving (whip goes to pieces).



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