Lundi: Recipes

My daughters like to cook as much as I do and they both tend to be pretty adventurous in the kitchen. It was no surprise to me, then, when one of them decided she would try to make today’s recipe, a desert known as a Hot Lemon Puff. The nice thing about this recipe is the key ingredient. Even though our ability to get really good, fresh fruits and vegetables has long since passed up here, we can always get nice lemons and limes, even in the dead of winter.

Lemons are used for cleansing in hoodoo and are considered a repellent of the Evil Eye. A lemon tree near the front door, provided it is fruitful, will draw good luck and keep crossed conditions away from the home. Eating lemons is thought to give a person a fresh start as the lemon does its cleansing work inside the body.

So hear is today’s warm but refreshing recipe. It’s not only a nice desert but can also be eaten as a revitalizing breakfast. What a great way to start out a great day.

8 eggs, separated
1 ¼ cups sugar
The juice of 1 lemon
1 tbsp grated lemon rind
A pinch of salt

Preheat oven to 400 degrees and then grease a 9 inch casserole with butter, including the sides.

Separate the eggs. Place the yokes in a ban Marie and beat rapidly with a whisk until warm and frothy. Don’t walk away or your yokes will scramble, which is not what you want here. Add the sugar, lemon rind and juice and continue to cook over the simmering water while stirring constantly. When the mixture is thick and coats the back of a wooden spoon, remove from the heat.

Beat the egg whites with a pinch of salt until stiff and then fold gently into the egg yoke mixture until they are thoroughly blended. Pour the whole into your casserole. Place the dish in your preheated oven and reduce the heat to 300 degrees. Bake 40 minutes or until firm and puffy rather like a soufflé. Serve this delightfully creamy dish warm. Bon appetite ~

Header: Woman Cooking Eggs by Diego Velazquez