Lemon Chiffon Flan

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 2 eggs
• Rind and juice of $ lemon
• 2 ozs. castor sugar
• t gill water
• 1 Pastry Case (see Recipe No. 118)

Method

1. 1

   Put the yolks of eggs in a basin, and beat them with half of the sugar.

2. 2

   Put the basin over a pan of hot water, and cook for five minutes, stirring all the time.

3. 3

   Dissolve the Gelatine in the water, cool slightly, and add it to the egg mixture.

4. 4

   Add the lemon juice, and the grated rind.

5. 5

   Allow to cool, but not set, then fold in the stiffly beaten whites of eggs to which has been added the remainder of the sugar.

6. 6

   Pour the mixture into a baked pastry case, and put aside to set.

7. 7

   When firm, cover with a layer of whipped sweetened cream, and serve.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

LEMON CHIFFON FLAN. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 2 eggs Rind and juice of $ lemon 2 ozs. castor sugar t gill water 1 Pastry Case (see Recipe No. 118)

Cook this with the app: pantry check, scaling, and the assistant.