Lemonheads with lemon ice

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 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 hot and grate them dry. Cut off the upper third as a lid. Carefully squeeze the lid and lemons. For the syrup 1⁄2 measure out l lemon juice. Boil up with butter and 175 g sugar in a pot and reduce to approx. 300 ml.

  2. 2

    Take it off the stove. Let it cool down completely.

  3. 3

    For the lemon ice cream, carefully scrape the remaining pulp out of the lemons and lids with a teaspoon. Cut the underside of the lemons straight so that they do not tilt, but can stand upright.

  4. 4

    Separate eggs. Beat the egg white in 2 portions in a bowl with the whisks of the mixer until stiff. Whip the cream until stiff as well. Whip the egg yolks and 75 g sugar with the whisk of the mixer until thick and creamy.

  5. 5

    Stir lemon syrup into the egg yolk and sugar mass. First fold in cream, then beaten egg white loosely with a dough scraper.

  6. 6

    Spread lemon cream into the hollowed lemons. Cover lemons and lid with foil (caution: place lids next to each other, not on top of each other!) and freeze for at least 3 hours. Remove everything.

  7. 7

    Place the lid on the filled lemons and let them defrost at room temperature for about 15 minutes. Happy spooning!.

Nutrition Facts

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