Lemon Cream

This is a favourite dessert that my mother would prepare for special occasions.  Never once did I see leftovers!

• juice of 2 lemons
• finely grated zest of 1 lemon
• 3 eggs
• 1 cup whipping cream
• 1 pkg unflavoured gelatine
• 4 tablespoons warm water
• 1/2 cup sugar

Dissolve gelatine in 4 tablespoons warm water.

 Set aside.

Seperate eggs.

Beat egg yolks with sugar until thick and creamy.

Add lemon juice and zest.

Beat egg whites until stiff.

Whip the cream

Heat gelatine on low heat, stirring until liquid. Do not boil

Pour 1/4 of the egg mixture into the gelatine, pour this mixture into the remaining lemon egg mixture stirring constantly.  Fold in the egg whites and the whipped cream.  Transfer into a serving dish and chill until set.

Makes 4 servings