Wednesday, August 22, 2007

Lemon and Strawberry Surprise

This is a good looking dessert - it is cooked at such a low heat that
sometimes I cook it in a beautiful crystal bowl and WOW!

Lemon and Strawberry Surprise (almost level 1)

4 eggs, seperated
1/4 teaspoon cream of tartar
3/4 and 1/2 cup sugar substitute (I use Whey Low)
1 teaspoon grated lemon rind
6 tablespoons lemon juice
1 cup cream, and 1/2 cup cream
2 tablespoon sugar substitute
6 large whole strawberries

Preheat oven to 225 degrees.

Beat egg whites with cream of tartar until stiff. Gradually beat in
3/4 cup sugar substitute and continue to beat until meringue is smooth
and glossy. Empty into a round 8 1/2" x 2" baking dish, making a nest
about 1" deep with a rim about 2" deep. Bake for 1 1/4 hours. Cool.

In top of a double boiler beat egg yolks and 1/2 cup sugar substitute.
Stir in grated lemon rind and lemon juice. Cook, stirring, over
simmering water for about 15 minutes until custard is thick. Cool.

Beat 1 cup cream until stiff. Fold into the lemon custard. Pour
custard into the meringue nest and chill for 24 hours.

Just before serving beat 1/2 cup cream and stir in 2 tablespoon sugar
substitute. Spread the whipped cream over the lemon custard. Place
whole strawberries on top, one on each slice.