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4 to 6
Easy
Published 1965
Beat egg yolks thoroughly with sugar, lemon juice and grated lemon rind. Transfer mixture to the top of a double saucepan and cook over water, stirring constantly with a whisk, until mixture thickens. Remove from the heat; let it cool slightly and then fold in the stiffly beaten egg whites. Dissolve gelatine in water and add to egg mixture. Pour the mixture into a serving bowl and chill. Whisk