Lemon Chiffon with Fresh Berries
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Servings |
servings --- 1/2 cup berries with 1/6 of the chiffon
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Ingredients
- 1/3 cup fresh lemon juice strained of seeds, about 2 large lemons
- 1/2 cup granulated Splenda
- 4 large eggs --- preferably Eggland’s Best eggs
- 3 cups fresh Berries such as strawberries, blueberries, and blackberries
Ingredients
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Instructions
- Place Splenda and lemon juice in saucepan. Heat and stir until sugar dissolves. Remove from heat.
- Crack eggs into the bowl and whisk well. Slowly pour the lemon sugar mix into the eggs while whisking. Whisk for 1 minute, then return the egg mixture to the saucepan. Whisk and cook on low to medium for several minutes until the egg mixture thickens. (The more you whisk, the lighter the mixture will be.) This will take 2-5 minutes. The mixture is ready to be removed from heat when it coats the back of a spoon. Refrigerate for one hour or more if desired. It will thicken more as it cools.
- Divide the lemon chiffon evenly on 6 plates and top each with ½ cup berries.
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