"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dulce & Tio Gary's Lemon Fluff Recipe

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This recipe for Dulce & Tio Gary's Lemon Fluff, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dulce Gabriela Ruth Chocooj Hubbard
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope unflavored kosher gelatin,
1/4 C. water
3 egg yolks
1/2 C. sugar
3 egg yolks
Juice of one fresh lemon
Grated rind of one fresh lemon
3 egg whites
1/4 C. sugar
1 C. heavy whipping cream
Gingersnap cookies

Directions:
Directions:
Sprinkle the gelatin on the 1/4 cup water in a heatproof bowl. Set the bowl in warm water over a low heat until the gelatin is disolved completely. Remove it from the heat, but leave the bowl in the warm water.Beat the egg yolks and the 1/2 cup sugar until the mixture is thick and forms a ribbon when you lift the beaters out. Add the gelatin, lemon juice and lemon rind. Beat together. Using the same beaters, whip the cream until it is stiff enough to hold its shape. Fold it into the egg-lemon misture with a spatula. Wash the beaters well, and whip the egg whites. Gradually beat in
the sugar mixture, whipping well after each bit is added. Whites should be shiny and stiff, and hold peaks when you lift the beaters up. Fold the egg whites gently into the other mixture until you can't see the egg white. Pile into a serving bowl, or
into individual serving dishes, chill for at least 3 hours before serving. Serve with sweetened whipped cream on top, or garnish with ginger snap cookies.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Dulce likes picking the lemons fresh herself, and prefers the
gingersnaps garnish!

 

 

 

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