Lemon Parfaits

1/2 cup strained lemon juice
1 tbs grated lemon rind
1 cup granulated sugar
3 large egg whites
A pinch of cream of tartar
1 cup well chilled heavy cream
3 tbs confectioners sugar, slivered lemon rind for garnish
3 large egg yolks

In a small heavy saucepan combine the lemon juice, the grated lemon rind, the egg yolks, and 1/2 cup of the granulated sugar, beat the mixture until it is well combined and cook it over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool. In a bowl beat the egg whites with the cream of tartar, and a pinch of salt until they hold soft peaks, add the remaining 1/2 cup sugar, 1 tbs at a time, beating, and fold the meringue into the lemon mixture. In a chilled bowl beat the cream until it holds soft peaks, beat in the confectioners sugar, and beat the cream until it holds stiff peaks. Fold the whipped cream into the lemon mixture, and put in refrigerator.

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Cajun Country -- New Iberia, Louisiana