Lime or Lemon Chiboust

Preparation info

  • Yield: about

    1 lb

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric %



  1. Heat the juice, zest, and sugar to a simmer.
  2. Whip the egg yolks with the second quantity of sugar and the cornstarch. As when making pastry cream, gradually stir the juice into the egg yolk mixture, then return to the saucepan and bring to a boil. Remove from the heat.
  3. Soak the gelatin</