Instructions: + Remember to remove the zest from the lemon before squeezing its juice.

+ The temperature and consistency of the gelatin mixture is crucial to achieving a fine foam that will not separate on chilling. To prevent separation, beat only when the mixture is thick enough and mounds when dropped from a spoon. If too thick, it will not form a fine foam. If the gelatin mixture begins to set before beating, briefly place the bowl over a bowl of hot water and stir constantly until gelatin begins to soften. Set the bottom of the bowl directly in cold water to stop the heating immediately.

+ The sauce mixture must be heated to at least 160 degrees to thicken and prevent thinning out on setting. However, for a silky- smooth sauce that does not curdle, the mixture must not be allowed to boil.

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