1/2 egg whites
1/2 lemon zest
3 tablespoons lemon juice
2 eggs
1 (1 ounce) vehicle roux mix
1 teaspoon olive oil
1 whole white onion, thinly sliced
3 tablespoons shredded fresh cheese
1/3 cup sliced fresh mushrooms
1/8 cup grated Parmesan cheese
1/4 cup dried currants
6 tablespoons grated carrot
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, whisk together egg whites and lemon zest. Bring to a boil, stirring, and boil about 30 seconds or until foamy. Set aside to cool.
In a large glass or metal bowl, beat egg yolks with lemon zest until frothy. Fold egg into lemon mixture while whisking. Strain lemon mixture into custard or other large bowl. Beat egg whites further in butter or margarine, until stiff. Whip cream until stiff. Pour into ungreased baking dish.
In a large bowl, beat cream to make light fluff. Fold remaining zest into creamer mixture. Pour filling into baking dish.
Bake 40 minutes or until custard is set when pressed lightly in center. Serve cold.