11 may

Lemon Snow

Miss Mabel Romano, Younger Set, Gunnedah Branch

SERVES 4–6

500 ml (2 cups) boiling water

grated zest and juice of 2 lemons

110 g (½ cup) caster sugar

2 tablespoons arrowroot

1½ tablespoons water

2 egg whites

custard, to serve

Combine the boiling water, lemon juice, zest and sugar in a saucepan and stir over medium heat for 10–15 minutes, or until the sugar dissolves.

Combine the arrowroot with the water in a small bowl to form a smooth paste. Add to the simmering mixture, stirring constantly, and cook for 2–3 minutes, or until the mixture thickens. Remove from the heat, cover, and cool to room temperature.

Using an electric beater, whisk the egg whites until firm peaks form. Fold the whites into the lemon mixture. Pour into a dampened 750 ml (3 cup) capacity mould and refrigerate for 2–3 hours, or until well chilled.

Serve with custard.