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Postre de Limon    Veg  CD  DP  Mexican  20mins plus chilling



Serves 6    Cold  Vegetarian  Fruit  Dessert Gluten Wheat free   Mexico  Nth American  North America




8 Egg Yolks
350g/+12oz White Sugar
The grated zest and juice from two large Lemons

4 Egg Whites
240ml/8fl.oz. Whipping Cream






1. Place the egg yolks, sugar,  lemon juice and grated lemon skins in a medium saucepan and whip together.

2. Cook on low heat until thick. Do not boil.


3. Pour into the bottom of a serving dish which is large enough to to take the mixture with at least 10cm/4-inches of space left at the top. Chill for 4 hours.

3. In a large mixing bowl, whip the egg whites until stiff. 


4. In another bowl, whip the cream to the soft peak stage. 


5. Lightly fold the egg whites into the cream then spoon over  the chilled egg yolk mixture. Refrigerate for a further hour before serving.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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