Lemon ice in the lemon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

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