Lemon Pavé

Name: Lemon Pavé
Yield: 8
Ingredients: 5 spoons of lemon juice; 2 cups of whipped cream; 1 envelope of unflavored gelatin; 4 egg whites; 1 package of champagne biscuits; 1 spoon of your preferred liqueur; Sauce; 1/4 cup of cornstarch; 3/4 cup of water; 2 eggs; 1 egg white; Raspings from 1 lemon; 1 tablespoon of cornmeal; 2 tablespoons of lemon juice; Lemon juice from 1 lemon

1
5 spoons of lemon juice
2
2 cups of whipped cream
3
1 envelope of unflavored gelatin
4
4 egg whites
5
1 package of champagne biscuits
6
1 spoon of your preferred liqueur
7
Sauce
8
1/4 cup of cornstarch
9
3/4 cup of water
10
2 eggs
11
1 egg white
12
Raspings from 1 lemon
13
1 tablespoon of cornmeal
14
2 tablespoons of lemon juice
15
Lemon juice from 1 lemon

Ingredients

1
5 spoons of lemon juice
2
2 cups of whipped cream
3
1 envelope of unflavored gelatin
4
4 egg whites
5
1 package of champagne biscuits
6
1 spoon of your preferred liqueur
7
Sauce
8
1/4 cup of cornstarch
9
3/4 cup of water
10
2 eggs
11
1 egg white
12
Raspings from 1 lemon
13
1 tablespoon of cornmeal
14
2 tablespoons of lemon juice
15
Lemon juice from 1 lemon

Directions

1
Sauce: dissolve 1/4 cup of cornstarch in the water and bring to a simmer. Reserve
2
Beat the eggs with the egg white and lemon raspings
3
Sift the cornmeal and remaining cornstarch and beat again
4
Add the warm reserved water, little by little, then add the lemon juice and return to the heat until thickened. Reserve
5
Pavé: dissolve the gelatin according to the manufacturer's instructions, combine with lemon juice, mix, and add the whipped cream
6
Fold in the egg whites and reserve
7
Moisten the biscuits in the liqueur and alternate layers of biscuit and cream
8
Refrigerate until the next day
9
Unmold and serve with the sauce.