Wash the lemons and rub dry. Rip off the yellow peel of both lemons. If the abrasion is too coarse, weigh it finely with a sharp knife. Roll both fruits on the table surface with a little pressure, cut in half and squeeze out the juice.
Mix the gelatine with the mineral water in a saucepan and let it soak for 10 minutes.
Separate the eggs and collect the egg whites and yolks in two mixing cups. Froth the egg white with a pinch of salt until stiff. Beat the yolks with powdered sugar and the fine zest of the lemons to a firm cream. Then work in the lemon juice in several batches.
Dissolve the swollen gelatin in the pot by heating it gently. Then immediately cool down again by stirring. Gradually stir the lukewarm gelatine into the egg yolk cream.
Pour into a larger bowl and fold in the egg whites.
Then immediately pour the cream into eight dessert bowls. Place in the refrigerator for about 2 hours. If the cream is not put into the cold immediately, it will collapse and could only be enjoyed as a pudding.
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