Home › Canning and Preserving › Lemon Foam M

Lemon Foam M

2/3 cup sugar White of 1 egg 1 lemon 1 level tablespoon cornstarch Dissolve the cornstarch in a little water; add the remainder of the water and the sugar and cook rapidly for three minutes, stirring constantly. Remove from the fire; stir in the white of the egg, beaten stiff, and the juice of the lemon. Turn into molds; let stand for twelve hours and serve. 1 cup milk