Lemon ice in the lemon

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 10 Organic lemons
  • 50 g Butter
  • 175 g + 75 g sugar
  • 5 fresh eggs (Gr. M)
  • 400 g Whipped cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Wash the lemons in hot water and dry them. Cut off the upper third as a lid. Carefully squeeze the lid and lemons. For the syrup 1⁄2 measure out l lemon juice. Bring to the boil with butter and 175 g sugar and boil down to approx. 300 ml.

  2. 2

    Remove from heat and let it cool down.

  3. 3

    Meanwhile, carefully scrape the remaining pulp out of the lemons and lids with a teaspoon and a small knife. Cut the undersides of the lemons straight so that they do not tip over.

  4. 4

    Separate eggs. Whip egg whites and cream separately until stiff. Whisk the egg yolks and 75 g sugar with the whisks of the mixer until white-creamy. Stir in lemon syrup. Fold in the cream first, then the beaten egg white.

  5. 5

    Spread the mixture into the lemons. Cover lemons and lid with foil and freeze for at least 3 hours. Remove everything. Put the lid on the lemons. Let thaw for 10-20 minutes, then serve.

Nutrition Facts

KCAL
320 kcal
CARBS
38 g
FATS
20 g
PROTEINS
5 g