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Lemon Fluff

A community recipe by

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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.


Serves: 4-6

  • 2 medium lemons (grated rind and juice)
  • ½ ounce gelatine
  • boiling water
  • 4 separated eggs
  • 6 ounces superfine sugar

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Lemon Fluff is a community recipe submitted by Marmalady and has not been tested by so we are not able to answer questions regarding this recipe.

  • Sprinkle the gelatine over the surface of the hot water (use hot water from the kettle, but it should not be boiling). Leave for a minute to allow the grains to swell, then stir until dissolved (see note in additional info).
  • Beat the egg yolks with the sugar until the mixture is pale and thick (if you lift the beaters and let the mixture fall back, it will form a ribbon on the surface).
  • Whisk in the grated lemon rind and juice and the gelatine mixture. Beat the egg white until they form stiff peaks.
  • Stir a spoonful into the lemon mixture to slacken it, then fold the rest in lightly but thoroughly.
  • Pour into a serving dish and refrigerate until set.
  • Additional Information

    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.

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