This is a recipe I found written in my grandmother's recipe book. It's an old-fashioned lemon mousse, very light and refreshing because it contains no cream. My grandmother used imperial measurements, so I have kept them here.
- 2 medium lemons (grated rind and juice)
- ½ ounce gelatine
- boiling water
- 4 separated eggs
- 6 ounces superfine sugar
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Lemon Fluff is a community recipe submitted by Marmalady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
I don't have a problem with powdered gelatine, but you could easily substitute the equivalent amount of leaf gelatine. If the gelatine doesn't dissolve, put the teacup in a pan of hot water and stir until the mixture is clear.