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2 eggs
1 teaspoon lemon peels
Juice of 2 lemon
2 heaping teaspoon gelatin
1 1/3 cups cold water
1/2 cup cream
Separate the eggs.
Place egg yolks, lemon rind, juice and sugar in a pot. Heat slowly and stir until thickened.
Soften gelatine in cold water
Add to egg mixture and mix well.
Whip cream until it forms peaks.
Beat egg whites until stiff
Gently fold whipped cream, then stiff egg whites into the lemon & egg misture.
Turn into four individual dishes
Refrigerate until set.
Serve with any summer fruit, melon is good with this.
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