Lemon Fluff

By our cookery writer Ann Way

This recipe was one I made up many years ago and wrote in the large notebook for cookery things my husband gave me when we first got married 46 years ago.  Much thumbed, the book is yellowing with age, but it still contains many recipes we all love.  I did this one for dessert after our Easter lunch when we had a large family gathering.  Everyone enjoyed it so much, I thought I would share it with all our readers.

Ingredients

1 packet lemon jelly
4 large eggs
1 large lemon (or 2 small lemons)
2oz (5g) castor sugar
3 fl.oz (75ml) of whipping cream
3 fl.oz (75ml) of double cream
1/2 pint (275 ml) of hot water

Method

Melt the jelly in hot water until thoroughly dissolved.  Add the finely grated rind and zest, and juice from the lemon. Stir well and put to one side to cool.  Separate the egg whites from the yolks in bowls big enough for whipping.  Add the sugar to the egg yolks.  First, beat the egg whites until peaks are just beginning to form, but not too stiff. Then whip the sugar and the egg yolks until they form a soft mousse-like consistency.  Whip the whipping cream until it is soft peaks.  Fold them into the cooled jelly, making sure they are all well blended.  Pour into a pretty glass bowl and place in the fridge to set.  Decorate with rosettes of double cream and if liked orange and lemon jelly cake decorations.