Lemon Chiffon Filling

Name: Lemon Chiffon Filling
Yield: 2 pounds 6 ounces (1 kg 80 g)
Ingredients: 3 cups (720 ml) heavy cream; ½ cup (120 ml) cold water; 2 tablespoons (18 g) unflavored gelatin powder; ¾ cup (180 ml) or 8 ounces (225 g) light corn syrup; 6 egg yolks (½ cup/120 ml); 5 teaspoons (30 g) finely grated lemon zest; 1 cup (240 ml) lemon juice

Preparation info

2 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

5 teaspoons (30 g) finely grated lemon zest
1 cup (240

Garnish

Method

Stir the grated lemon zest into the lemon juice. Set aside.
Sprinkle the gelatin over the cold water and set aside to soften.
Start whipping the egg yolks at medium speed on a mixer. Place the corn syrup in a small saucepan and bring to a boil. Lower the mixer speed and pour the hot syrup into the whipped egg yolks in a thin, steady stream. Increase t