Lemon Chiffon Filling

Name: Lemon Chiffon Filling
Yield: Approximately 4 cups (960 ml)
Cuisine: American
Ingredients: 2 teaspoons (12 g) finely grated lemon zest; ½ cup (120 ml) lemon juice; ⅓ cup (80 ml) water plus ¼ cup (60 ml) cold water; 3 eggs; 3½ ounces (100 g) granulated sugar; ⅓ cup (80 ml) water plus ¼ cup (60 ml) cold water; 1 tablespoon (9 g) unflavored gelatin powder; ¾ cup (180 ml) heavy cream

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

½ cup (120 ml) lemon juice
2 teaspoons (12

Americas
United States
Garnish

Method

Combine the lemon juice and grated lemon zest. Set aside.
Whip the eggs until they are thick and light in color. Combine ⅓ cup (80 ml) of water with the sugar and boil unt