Lemon Chiffon

I’m trying to do more cold puddings and I liked the sound of this one, although I am always slighty wary about raw eggs!!

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As much as my husband and daughter are up for trying things I was only making this for me!! I don’t think this appealed to them and I didn’t want to end up eating the lot myself, so I was only using one egg and one ounce of sugar..

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Which after a good beating does quickly turn pale and creamy..

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Then I added what I thought was a third of the rind of a lemon..

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Then I slowly stirred in my estimated thirded juice of a lemon..

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So next I put it over a pan of water and stirred until it thickened. This stage did take quite a while, I think I had this on the hob for about 15 minutes before it felt thick. I was wary of it curdling but wasn’t sure if it should be like a lemon curd consistency or more like a thick cream..

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Once it had cooled a bit it did thicken even more and became very sticky..

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Next I whisked the egg white..

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That was then carefully folded into the lemon mix and then poured into one of my very underused cocktail glasses..

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After a few hours in the fridge I finally got to try this and it’s delicious! I gave my daughter a spoonful and we ended up fighting over it! It is quite sweet so could maybe use less sugar but the lemonyness is perfect!! It’s super light and almost frothy like. I couldn’t help but think about the raw egg white initially but after a few spoonfuls I forgot about that and quite happily ate the lot, minus a few spoonfuls to my daughter..

Would I make this again? Yes, loved it..

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