Separate the eggs. Beat the egg whites until stiff and refrigerate. Soak the gelatine according to the instructions on the packaging. Warm up with a little of the lemon juice and dissolve until there are no more lumps.
Beat the egg yolks with the sugar until very creamy. Gradually beat the rest of the lemon juice and the lemon zest underneath. Then add the dissolved and cooled gelatin and stir in. Fold in the whipped egg whites. Finally, pour into dessert glasses and refrigerate for at least 2 hours until eaten.
Ingredients
Print Recipe
Pin Recipe