Recipe from Canela Kitchen
1 envelope unflavored gelatin
1/4 cup cold water
3 egg yolks
1/2 cup plus 3 tablespoons sugar
1/2 cup fresh lemon juice
2 teaspoon of finely grated lemon peel
1 cup of heavy cream
3 egg whites
1 lemon, cut lengthwise into paper thin slices, optional garnish
In heat proof measuring cup, sprinkle gelatin over 1/4 cup cold water. Soften for 2 to 3 minutes. Set cup in skillet of simmering water to dissolve. Remove from heat but leave in skillet.
Beat yolks with 1/2 cup sugar until thick enough to form ribbon. Stir dissolved gelatin, lemon juice, and lemon peel.
Whip cream in a large chilled bowl until it holds its shape. With rubber spatula fold into the egg-lemon mixture.
In a separate bowl, beat egg whites until frothy.Sprinkle 3 tablespoon of sugar and beat until stiff. Fold egg whites into lemon mixture till no white can be seen. Spoon lemon cream into dishes or glasses.
Cover and refrigerate for 3 hours.
Garnish with lemon slices or whipped cream.
Makes 4 to 6 servings.