Lemon Charlotte Russe

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 18 ladyfingers
• 1/4 ounce unflavored gelatin (one envelope)
• 1/2 cup lemon juice (fresh squeezed)
• 4 eggs, separated
• 1/4 teaspoon salt
• 1 tablespoon lemon peel (finely grated)
• 1 cup heavy cream, whipped
• 1 cup sugar

Recipe

• 1 line bottom and sides of 9 inch springform pan with ladyfingers.
• 2 soften gelatine in lemon juice.
• 3 on top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• 4 gradually beat in gelatine mixture.
• 5 cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• 6 pour into large bowl and add lemon peel. refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• 7 in the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• 8 beat egg whites over simmering water until soft peaks form.
• 9 remove from heat and let cool.
• 10 fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• 11 spoon into ladyfinger-lined pan.
• 12 chill for 3 hours or overnight.
• 13 carefully remove sides of springform pan. garnish as desired (thin lemon slices work very well).