Lemon Lime Crown Recipe
Ingredients
| Eggs | 4 , separated | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Lime rind | 1/2 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
Directions
1. Beat egg whites with salt until foamy-white and double in volume in a large bowl. Beat in 2 tablespoons of the sugar slowly, until meringue forms soft peaks.
2. Beat egg yolks until creamy-thick in a medium-size bowl; add remaining sugar, lemon and lime rinds, lemon and lime juices; beat about 1 minute longer, or until slightly thick. Fold into egg whites until no streaks of yellow remain.
3. Spoon into an ungreased, 4-cup souffle or straight-side baking dish; set dish in a shallow pan. Place pan on oven shelf; pour boiling water into pan to depth of 1 inch.
4. Bake in moderate oven (350°) for 35 minutes, or until puffy-firm and golden on top.
2. Beat egg yolks until creamy-thick in a medium-size bowl; add remaining sugar, lemon and lime rinds, lemon and lime juices; beat about 1 minute longer, or until slightly thick. Fold into egg whites until no streaks of yellow remain.
3. Spoon into an ungreased, 4-cup souffle or straight-side baking dish; set dish in a shallow pan. Place pan on oven shelf; pour boiling water into pan to depth of 1 inch.
4. Bake in moderate oven (350°) for 35 minutes, or until puffy-firm and golden on top.
Chef
