Ingredients
Scale
3 large egg whites
1 cup granulated sugar
1 cup heavy whipping cream
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest (from 2 organic lemons)
Instructions
Chill mixing bowls and whisk attachment.
Beat egg whites in a cold bowl until stiff peaks form.
Whip heavy cream until soft peaks form.
Gently fold 1/3 of the cream into egg whites to loosen, then fold in remaining cream.
Stir in lemon juice and zest until fully incorporated.
Chill in an airtight container for at least 60 minutes.
Notes
Use room-temperature egg whites for better volume.
For best results, use a rubber spatula with a flexible edge to retain air bubbles.
Chill longer (up to 90 minutes) for firmer texture.
Serve chilled with blackberries, mint leaves, or shortbread shards.
- Prep Time: 15
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg