Ingredients
- 150 grams (about ¾ cup) of granulated sugar
- 3 egg yolks (60g)
- 300 ml (about 1¼ cups) of whipping cream
- 50 ml (about ¼ cup) of lemon juice
- Zest of one lemon (5g)
Method
- Beat the egg yolks into the sugar until you have a very fluffy mixture.
- Whip the whipping cream.
- Add the lemon juice and the lemon zest to the egg-and-sugar batter. Stir.
- Fold in the whipped cream, working so as not to deflate the volume.
- Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.
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