1 envelope of unflavored gelatin
1/2 cup of cold water
3 lightly beaten egg yolks
1/2 cup of granulated sugar
1/2 teaspoon of salt
1 tablespoon of lemon zest
1/2 cup of freshly squeezed lemon juice
1 cup of marshmallows
3 large egg whites
1/2 cup of granulated sugar
1 envelope of unflavored gelatin
1/2 cup of cold water
3 lightly beaten egg yolks
1/2 cup of granulated sugar
1/2 teaspoon of salt
1 tablespoon of lemon zest
1/2 cup of freshly squeezed lemon juice
1 cup of marshmallows
3 large egg whites
1/2 cup of granulated sugar
Soften the gelatin in cold water
In a double boiler, whisk together the egg yolks, 1/2 cup of sugar, salt, lemon zest, and lemon juice until well combined
Cook over low heat, stirring constantly, until the mixture thickens slightly
Remove from heat, add the softened gelatin, and stir until dissolved
Add the marshmallow creme and let cool
Beat the egg whites until almost firm, then gradually add 1/4 cup of sugar while beating until stiff peaks form
Fold into the gelatin mixture
Pour into a 20x20x5 cm mold
Chill until firm
To finish, top with whipped cream and chopped nuts; cut into 9 squares
