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.
Take it off the stove. Let it cool down completely.
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.
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.
Stir lemon syrup into the egg yolk and sugar mass. First fold in cream, then beaten egg white loosely with a dough scraper.
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.
Place the lid on the filled lemons and let them defrost at room temperature for about 15 minutes. Happy spooning!.