Title: Lemon haze(english)
 Categories: English
      Yield: 4 Servings
 
      1    Lemon jelly
           Grated rind and
           Juice of 2 lemons
      4 md Eggs, separated
      4 oz Caster sugar
    1/4 pt Hot water
 
  Dissolve the jelly in the 1/4 pint hot water and add the grated rind
  and juice of the lemons. Set aside until the jelly begins to thicken.
  Separate the yolks and whites of the eggs. Whisk the yolks with the
  sugar until light in colour. Add the jelly mixture and mix well. Wisk
  the egg whites until they are thick and stand in peaks When the egg
  and jelly mixture begins to set, fold in the egg whites. Pour into a
  glass serving dish and stand aside to set. Decorate with whorls of
  whipped cream and refrigerate until required.