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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon unflavored gelatin |
1 tablespoon cold water |
2 eggs, separated |
1/4 cup plus 3 tablespoons sugar, divided |
1/2 teaspoon grated lemon rind |
3 tablespoons lemon juice |
1/4 cup skim milk |
dash of cream of tartar |
2 tablespoons water |
Directions:
1. Sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Combine egg yolks, 3 tablespoons sugar, lemon rind, and lemon juice in a small saucepan. Stir in milk. Cook over medium-low heat, stirring constantly, 20 minutes or until thickened. Add gelatin mixture; stir until gelatin dissolves.
2. Transfer mixture to a small bowl. Cover and chill 1 hour or until mixture mounds slightly when dropped from a spoon.
3. Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.
4. Combine remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan. Bring mixture to a boil; cook, without stirring, until candy thermometer registers 238° (about 7 minutes).
5. Gradually pour sugar mixture in a thin stream over egg white mixture while beating constantly at high speed. Continue to beat until mixture is cool and set. Fold egg white mixture into lemon mixture. Spoon into a 2 1/2-cup souffle dish. Cover and chill at least 4 hours.
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