1. In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside. 2. Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled. 3. In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites. 4. Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours. 5. To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
