PUDDING:
1 (0.25-ounce) envelope unflavored gelatin
1¼ cups water, divided
¾ cup sugar
⅛ teaspoon salt
¼ cup lemon juice
2 large egg whites
LEMON CUSTARD SAUCE:
½ cup heavy cream
2 large egg yolks
⅓ cup sugar
⅓ cup butter or margarine, melted
1 tablespoon grated lemon peel
2 tablespoons lemon juice
For the pudding, in a small saucepan, sprinkle the gelatin over ½ cup of the water. Let stand 2 minutes to soften. Place over low heat, stirring constantly, until the gelatin is dissolved. Stir in the sugar and salt. Remove from the heat and stir in the remaining ¾ cup water and the lemon juice. Refrigerate 1 hour, or until the consistency of unbeaten egg whites.
Using an electric mixer at high speed, add the egg whites and whip 20 minutes, or until stiff peaks form when the beater is slowly raised. Spoon into a 2-quart mold. Refrigerate overnight, or until well chilled and firm enough to unmold.
To serve run a small spatula around the edge of the mold. Invert over a serving platter. Place a hot, damp dishcloth on the bottom of the mold and shake gently to release.
For the sauce, beat the heavy cream in a small bowl until thick but not stiff. Set aside. In another small bowl, using the same beaters, beat the egg yolks until thick and lemon colored. Gradually add the sugar, and then gradually beat in the butter. Add the lemon peel and juice, beating well. Fold in the whipped cream. Refrigerate at least 2 hours or until well chilled.
Serve the sauce with the pudding.
Makes 8 servings
Merna Price, Queen Mother
Thousand Island Belles,
Gananoque, Ontario