Ingredients:

  • 3 large egg whites (about 100g)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup fresh lemon juice (60ml)
  • Zest of 1 lemon
  • 1/2 cup heavy cream (optional) (120ml)
  • 1 tablespoon powdered sugar (optional) (8g)

Instructions:

  1. Gather all ingredients and tools. Zest the lemon and juice it.
  2. In a bowl, combine egg whites and cream of tartar. Use an electric mixer on medium speed to beat until soft peaks form.
  3. Gradually add granulated sugar, one tablespoon at a time, while increasing mixer speed to high until stiff peaks form.
  4. Gently fold in lemon juice and zest until fully incorporated.
  5. Place a saucepan with water on medium heat and find a heatproof bowl that fits securely over the saucepan without touching the water.
  6. Transfer the foam mixture to the bowl and steam for about 5 minutes, whisking continuously until slightly thickened.
  7. Remove from heat and let cool at room temperature for 30 minutes, then transfer to the fridge until set.
  8. If using heavy cream, whip it with powdered sugar until soft peaks form. Serve the Sea Foam over the citrus base or on its own.