- 3 eggs
- 100g sugar
- Lemon juice
- 1 lemon
- 200ml double cream
- 1 tablespoon gelatin
- Beat the yolks of three eggs with sugar until it begins to thicken and reserve.
- Grate the lemon rind and keep the lemon fruit to one side. Mix gelatin with warm lemon juice and set aside. Whip the cream and reserve.
- Finally, beat the egg whites until stiff, add the lemon zest, the lemon wedges, and fold in the cream and lemon juice gradually.
- Let stand in the refrigerator for 3-4 hours.
Use lime zest and juice as well for a more delicate flavor.