Soak the gelatine in cold water for 8 minutes. Rub the peel of a lemon. Squeeze both lemons. Remove 3 tablespoons of the juice and mix with 2 tablespoons of water and set aside.
Separate the eggs, beat the egg whites with a pinch of salt until they are very stiff and store briefly in the refrigerator. Whip the cream until stiff and put it in the refrigerator as well.
Beat the egg yolks with the sugar on a low setting and beat on a high level until a thick cream is formed. Stir in the lemon juice. Take the gelatine out of the water and carefully squeeze it out with your hand. Heat the lemon juice and water mixture in a small saucepan, remove from the flame and dissolve the gelatine in it. Add about 3 tablespoons of egg cream to the gelatin and use it to equalize the temperature. Then add the gelatine to the cream, tablespoon at a time, stirring constantly. Gradually fold in the egg whites and finally fold in the cream.
Transfer to a serving bowl and let sit in the refrigerator for 4-6 hours.
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