Try this lemon chiffon recipe in chocolate cups for the Passover / Pesach festival! The following recipe for lemon chiffon is just one of many creative dessert recipes that one can serve at the Passover / Pesach Seder or at any supper during the Passover / Pesach festival.

Lemon Chiffon In Chocolate Cups Recipe

7 eggs, separated
1 1/4 cups granulated sugar
3 lemons
3 tablespoons potato starch
2 cups cold water
16 (2 1/2-inch or 6.35-centimeter) dark chocolate cups

Instructions for the Lemon Chiffon In Chocolate Cups Recipe:

  1. Beat egg yolks until light colored; add 1 cup of the sugar and continue beating until pale and thickened, about 4 minutes.
  2. Grate rind from lemons; squeeze and strain juice.
  3. Add rind and all but 1 teaspoon of juice to yolks and transfer to the top of a double boiler set over simmering water.
  4. Cook, stirring constantly, for 5 minutes or until thickened slightly.
  5. Dissolve potato starch in 1/2 cup of the water.
  6. Blend in remaining water and pour into lemon mixture.
  7. Cook, stirring constantly, until evenly thickened, about 7 to 8 minutes.
  8. Remove from heat; let cool.
  9. Cover the surface with plastic wrap and chill if making ahead.
  10. Beat egg whites with lemon juice to soft peaks.
  11. Begin adding remaining sugar while continuing to beat to stiff peaks.
  12. Stir about a quarter of the meringue into lemon mixture, then fold lemon and meringue together gently.
  13. If making ahead, cover and refrigerate.
  14. To serve, arrange chocolate cups on large flat serving plate; pile lemon filling into cups and serve.

Makes 16 desserts of lemon chiffon in chocolate cups. There is also a little filling that will be left over for the cook to sample.

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