5 tablespoons sugar
Grated rind of 1 lemon
Juice of 2 lemons
2 teaspoons powdered gelatin
FOR THE DECORATION
150ml double cream
-Separate the eggs. Beat the yolks with the sugar and lemon rind.
-Heat the lemon juice in a pan and dissolve the gelatin in the juice without allowing it to boil. Then leave to cool.
-Whip the egg whites until stiff.
-Fold the cooled lemon juice and gelatin mixture into the egg yolk mixture and then fold into the egg whites.
-Transfer the lemon cream into individual serving dishes and leave to set in the refrigerator for 3 hours.
-Just before serving whip the cream until stiff.
-Decorate the desserts with the whipped cream and chocolate flakes or lemon zest.