Brenda blogs about …

• 1/3 cup water
• 2 ½ teaspoons gelatin
• 6 large eggs
• ¾ cup sugar
• ¾ cup lemon juice (or orange juice, or lime juice)
• 2 teaspoons lemon zest (or orange, or lime)
• ½ cup sugar

1. Sprinkle the gelatin over the water in a small bowl.  Set aside until the gelatin softens.
2. Separate the eggs whites into a bowl for whipping and the yolks into the top of a double boiler (not on the heat yet!).  Whisk ¾ cup sugar into the yolks.  Then whisk in the lemon juice and zest.
3. Put the yolk mixture over moderately bubbling water and cook, whisking continuously about 6 to 8 minutes, until it reaches 170ºF.  It should get foamy and thicken somewhat, nearly tripling in volume.
4. Remove the pan from the double boiler, add the softened gelatin, and stir until the gelatin has dissolved.  Pour into a 2- to 3-quart mixing bowl, and set over a larger bowl of ice water, whisking occasionally until the mixture becomes syrupy and cooler than room temperature (about 6 minutes).
5. Beat the eggs whites until foamy.  Gradually add the ½ cup sugar.  Whip until stiff, glossy peaks form.
6. Whisk the cooled lemon mixture until it is smooth.  Fold about 1 cup of the meringue into the lemon mixture.  Then fold in the remaining meringue.  Pour into cups or bowls.  Refrigerate at least 3 hours.
7. For garnishing, I liked using a small dollop of whip cream with a tiny wedge of lemon (or orange, or lime).

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