2 tablespoons of cornstarch
1 1/2 teaspoons of unflavored gelatin
1/4 cup of skim milk
1 1/4 cups of water
artificial flavor to taste
4 egg yolks, beaten
1/4 teaspoon of grated lemon zest
1/4 cup of lemon juice
4 egg whites
2 tablespoons of cornstarch
1 1/2 teaspoons of unflavored gelatin
1/4 cup of skim milk
1 1/4 cups of water
artificial flavor to taste
4 egg yolks, beaten
1/4 teaspoon of grated lemon zest
1/4 cup of lemon juice
4 egg whites
In a medium-sized saucepan, whisk together the cornstarch and gelatin; gradually add in the skim milk, whisking constantly
Add in the water and artificial flavor, and cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble
Gradually add a small amount of the warm gelatine mixture to the beaten egg yolks, and then pour that mixture into the saucepan
Cook for an additional 2 minutes, whisking constantly, over low heat
Remove from heat, add in the grated lemon zest, lemon juice, and vanilla extract; let it cool slightly
Beat the egg whites until they reach a stiff peak and carefully fold them into the lemon mixture
Pour the mixture into individual serving cups and refrigerate for several hours until firm
Serve chilled, garnished with whipped cream or powdered sugar.
