Lemon Bavarian

Serves: 8
Total Calories: 251


1 envelope unflavored jello
1/4 cup water cold
5 eggs yolk
1/2 cup sugar
1 tablespoon lemon peel grated
1/2 cup lemon juice
pinch salt
5 eggs white
1/2 cup sugar
1 cup whipped cream whipped
Thin lemon slices


At least 4 hours or up to 1 day before serving:

In a small bowl, mix gelatin and water set aside.

In a small mixer bowl at high speed, beat egg yolks for 5 minutes or until light and fluffy. Gradually beat in sugar and continue beating until thick and light. Beat in lemon rind, lemon juice and salt. Pour into a small saucepan. Cook and stir over low heat for 5 to 7 minutes or until egg mixture thickens (do not boil). Stir in gelatin until dissolved. Remove from heat and chill until the consistency of unbeaten egg whites.

In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Gently fold into lemon mixture.

Fold in whipped cream. Pour into a 1 1/2 -quart soufflé dish. Cover and chill at least 3 hours or until ready to serve.

Decorate with lemon.

Nutritional Facts:

Serves: 8
Total Calories: 251
Calories from Fat: 133

This Lemon Bavarian recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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