3/4 to 1 lb. Meyer Lemons
Grated peel of 3 lemons
1/2 cup lemon juice
5 1/2 tbs sugar
3 tbs cold water
1 1/2 tsp gelatin
3 eggs
1 cup whipping cream
Wash the lemons well and grate the peel. Juice the lemons and strain the juice. Put the cold water in a small pan and sprinkle the gelatin into it. Beat the eggs with the sugar until the hold a slight shape when you lift the beater. It is much easier to do this with an electric mixer or a hand-held electric beater. Whip the cream until it holds a soft shape. Dissolve the gelatin over low heat. It melts between 105 degrees and 115 degrees so don’t let it get too hot. Slowly add the juice and peel mixture to the gelatin mixture, stirring constantly.
Fold the whipped cream into the egg and sugar mixture. Pour the gelatin-juice mixture into the cream mixture, whisking briskly where the juice goes in to keep it from jelling before it is thoroughly mixed. It will tend to jell and make little lumps when it hits the cold mixture unless you whisk briskly while you add it.
Chill for several hours or overnight, whisking occasionally
during the first hour to prevent it from separating. Add it directly to
tall glass goblets. Add shreds of Meyer Lemon peel to decorate.
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