Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust.
- 1 envelope unsweetened gelatin
- 1/4 cup fresh lemon juice
- 7 eggs, separated, at room temperature (see note)
- 6 packets sugar substitute (up to 10)
- 3 tablespoons Grand Marnier, or other orange flavored liqueur
- 1 1/2 cups heavy cream
- In a medium bowl, dissolve gelatin in lemon juice.
- Set bowl over a saucepan of simmering water (water should not touch bowl).
- Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170 °F (about 4 minutes). Remove from heat; stir in orange liqueur.
- Transfer to a large bowl.
- With an electric beater, beat egg whites until stiff peaks form; set aside.
- Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
- Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
- Cover with foil and refrigerate until well chilled.
- Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.