|3||leaves of gelatine|
Soak the gelatine in cold water in a small pot. Separate the eggs, and zest the lemons with a fine grater. Put a bit of lemon zest aside for decoration.
Beat egg yolks and sugar until fluffy, then add lemon zest and the juice of both lemons. Heat the gelatine over low-medium heat until it is fully dissolved. Then stir the gelatine into the egg mixture, and refrigerate for about half an hour, or until the mixture has fully set.
With a whisk, break up the set mixture. Beat the heavy cream to stiff peaks, and add it to the mixture with a whisk until homogenous. Finally, beat the eggwhites and very carefully fold them into the mixture. Decorate with a bit of lemon zest, and keep refrigerated until served.
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