Rub the peel of two lemons, peel off the zest of one lemon (for decoration). Squeeze all the lemons. Remove the pulp remaining in the peel and cook with the juice, half of the sugar and approx. 100 ml of water in a saucepan for three minutes. Allow to cool slightly.
Put the eggs and the remaining sugar in a tall mixing vessel and stir until frothy. Stir in the lemon peel (not the zest!) And a pinch of salt. Put the egg mixture in a metal bowl (for a water bath, so choose the right bowl and saucepan!). Pour the warm lemon water through a sieve into the egg mixture, stirring constantly. Place the bowl in a boiling water bath and stir until the mixture becomes creamy (approx. 10 min). Divide into small bowls, decorate with a few lemon zest and refrigerate for at least 3 hours.
Just before serving, whip the cream and sprinkle it over the cream in small dots.
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