Lemon Parfait

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut off the upper third of the lemons as a lid. Carefully squeeze the lid and lemons. Measure out 500 ml lemon juice. Put it into a pot with butter and 175 g sugar, boil down to about 300 ml, remove from heat and let it cool down. In the meantime, carefully scrape the remaining pulp out of the lemons and the lids with a teaspoon. Cut the bottom of the lemons straight

2. 2

   Separate eggs. Whip egg whites and cream separately until stiff. Whisk the egg yolks and 75 g sugar with a whisk of the hand mixer until white-creamy. Stir in lemon syrup, fold in cream and beaten egg whites

3. 3

   Spread the mixture into the hollowed lemons. Freeze the lid as well (put them next to each other!). Freeze both in the freezer for at least 3 hours. Remove the lemons and the lid, place the lid on the lemons, let them stand at room temperature for about 10 minutes, then serve

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
20 g

PROTEINS
5 g