Ingredients: 3 Eggs, separated; juice and rind of 2.5 Lemons; 50g Sugar (or equivalent volume sweetener); 1 tablespoon powdered Gelatine; 275 ml Double Cream.
1. In a simmertopf (or double boiler) make a custard, using the egg yolks, sugar, and lemon juice & rind. Once done, set aside to cool down.
2. Dissolve the gelatine in 70 ml warm water (I normally use the zimmertopf for this, as well, having transferred the custard to a bowl to cool; the zimmertopf doesn't need cleaning before you use it to dissolve the gelatine. Over a very low heat, let the powdered gelatine dissolve in the water, stirring constantly.) Mix the dissolved gelatine into the custard base.
4. Whisk the cream until firm, then fold into the lemon custard.
5. Beat egg whites until stiff, and fold thoroughly into the custard/cream mixture. Chill for at least two hours before serving.
For presentational effect, you can pour the mixture into ramekins prepared with paper collars around them, allowing the mixture to stand an inch proud of the top of the ramekin once it has chilled and the collar has been removed. I have to say, I don't generally bother ......