Steps
- Separate 3 large commercially pasteurized eggs. Beat the whites with ¾ teaspoon of cream of tartar for up to 10 minutes, until soft peaks form.
- Beat the yolks with 150g of sugar for 3-4 minutes, until pale and fluffy.
- Gradually stir 1½ tablespoons of powdered gelatin into 90ml of boiling water until completely dissolved. Mix with 180ml of lemon juice and 1 tablespoon of finely grated lemon zest.
- Whisk the lemon mixture into the yolks. Beat 350ml of heavy cream to soft peaks, then gently fold the egg whites and cream into the lemon mixture.
- Spoon into dessert bowls, cover, and refrigerate for 6 hours, until softly set. Decorate with whipped cream.