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| Pretty, creamy, lemony & delicious! |
Ingredients:
1 1/2 cups water
1/2 cup Meyer lemon juice
1/8 teaspoon sea salt
1 cup sugar (or Monkfruit/Erythritol sweetener)**
1/2 cup (1 stick) butter
5 tablespoons cornstarch
1/2 cup water
3 eggs
1 tablespoon lemon zest
1/2 cup sugar (or Monkfruit/Erythritol sweetener)**
Optional Garnishes:
whipped cream
yellow sprinkling sugar
Method:
Add the 1 1/2 cups water, lemon juice, salt, 1 cup sugar and butter to a large saucepan. Bring to a boil over medium heat.
In a small bowl, whisk together the cornstarch and 1/2 cup water. Stir into the ingredients in the saucepan and reduce the heat to low. Cook and stir until the mixture is thickened.
Separate the egg whites and egg yolks into two separate bowls. Beat the yolks with a fork. Add a large spoonful of the heated mixture to the egg yolks and stir to blend. Repeat with 3 additional spoonfuls, stirring well after each addition. Return the egg mixture to the saucepan. Remove from the heat and stir in the lemon zest. Set aside to cool for 10 to 15 minutes.
Beat the egg whites, at high speed, with an electric mixer. Slowly add the 1/2 cup of sugar while beating the egg whites. Beat until stiff peaks are formed.. Fold the egg whites into the lemon mixture. Spoon the lemon chiffon into 10 small (approximately 1/2 cup) dessert cups. Refrigerate for 2 hours or longer. If desired, garnish with whipped cream and a sprinkling of decorative sugar.
**I use Lakanto Baking Sweetener because it has a finer texture than regular substitute sweeteners. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.
Note: This light dessert is both tart & sweet. I created this dessert for my father-in-law who loves lemony treats and can only eat soft foods. It also is perfect for my husband (and others) who do not like meringue ~ It is a quick and easy, no bake, alternative to lemon meringue pie. 🍋
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