1 teaspoon (5 ml) gelatin

2 tablespoons (30 ml) water

1 cup (250 ml) sugar

1 tablespoon (15 ml) cornstarch

3 eggs

1/2 cup (125 ml) lemon juice

1/4 cup (60 ml) unsalted butter, cubed

2 egg whites

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

In a saucepan, off the heat, combine 125 ml (1/2 cup) of the sugar with the cornstarch. Stir in the eggs, lemon juice, and butter with a whisk. Bring to a boil, stirring constantly. Add the gelatin and stir until completely dissolved. Pour into a large bowl. Cover with plastic wrap directly on the cream and refrigerate until cooled but still pliable, about 30 minutes.

In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. With a spatula, fold the meringue into the lemon cream.

Pour into six dessert cups or glasses. Cover and refrigerate for about 2 hours.

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