Soak gelatine in cold water. Separate eggs. Beat egg whites until stiff. Beat the egg yolks and 4 tablespoons of hot water until frothy. Add sugar and beat until the sugar is dissolved. Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve lukewarm.
Stir into the egg yolk mixture. Place in the fridge for a short time (2-3 minutes) until the cream starts to gel. Fold in the beaten egg white, fill into dessert glasses and chill. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Spread over the desserts. Dust with icing sugar and decorate with lemon balm