Jim's Lemon Soup

Jim's Lemon Soup Recipe

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paulette jepsen


My uncle makes this I think you will enjoy.


★★★★★ 1 vote

5 Min
25 Min


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  • 4 Tbsp
  • 4 c
  • ·
    peel of 2 lemons (pared with vegetable peeler)
  • ·
    juice of 2 lemons
  • 3/4 c
  • 1 Tbsp
    dry white wine (optional)
  • 2
    egg yolks
  • 4
    egg whites
  • ·
    lemon or lime slices

How to Make Jim's Lemon Soup


  1. Blend cornstarch with a small amount of the water, lemon peel, lemon juice, 1/4 c of the sugar and wine. Bring to a boil and cook, stirring , until slightly thickened and clear.
  2. Remove from heat, add a little of the hot mixture to egg yolks and then add the yolks to the soup, beating constantly.
  3. Chill soup throughly, covered. Beat egg whites until stiff, add 1/2 c. sugar, a little at a time. Beat until whites for stiff, glossy peaks. Set aside a small amount of the meringue for garnish and whip the cold soup into the remaining meringue.
  4. Serve immediately with dollops of meringue topping with lemon or lime slices on each bowl.

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About Jim's Lemon Soup

Course/Dish: Other Desserts

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