|4.00||eggs — just the yolks|
|125.00 g||castor sugar|
|5.00||lemon — juice only|
|2.00||lemons — zest only|
Beat eggs, egg yolks, sugar, lemon juice and peel together in a bowl. Place over a saucepan of boiling water and whisk until mixture thickens and comes away from sides (ribbon stage).
Meanwhile, soak gelatine in cold water until soft, and whisk into thickened egg mixture. Remove mixture from saucepan of boiling water and whisk until cold. Refrigerate until chilled but not yet set.
Whip cream until soft peaks form and fold gently into egg mixture.
Pour mixture into 10 dariole moulds or individual ramekins, tap bases gently on a table to release air bubbles, and refrigerate until set.