Desserts Recipes - Oeufs a la Neige au Citron Recipe

Ingredients

Serves 6

• 5 eggs, separated

• 175 g/6 oz caster sugar

• finely grated rind of 1/2 lemon

• 600 ml/1 pint milk

• strip of lemon rind

• extra lemon rind, to decorate

---

Method:

1. Put the egg whites into a large clean bowl and whisk well until they form firm peaks. Gradually whisk in two thirds of the sugar. Fold in the grated lemon rind.

2. Beat the egg yolks together and add 2 tablespoons of the milk. Bring the rest of the milk to the boil in a large saucepan, add the strip of lemon rind and stir in the remaining sugar. Reduce the heat.

3. Drop teaspoons of the beaten egg white into the hot milk and poach gently for 2 minutes. Remove with a slotted spoon, drain on kitchen paper and set aside while you make the lemon custard.

4. Cool the milk and stir in the beaten egg yolks. Heat the mixture gently in a double boiler, or basin, over simmering water, stirring continuously until the custard thickens. Do not allow the mixture to boil.

5. Remove the lemon rind and let the custard cool. Pour into a shallow serving dish and float the meringues on top.

6. Cover and chill well before serving, sprinkled with extra lemon rind.