|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Whipped cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Raspberry jam||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Heat half the water and dissolve the gelatine in it.
Beat the egg yolks with 1 oz. sugar (2 Tbs.), the lemon rind, and the remaining water.
Put in a small pan over a very gentle heat, or in a double boiler, and cook gently, stirring frequently until the mixture begins to thicken a little.
Add the gelatine and mix well.
Remove from the heat and add the lemon juice.
Whisk the egg whites in a bowl with a pinch of salt.
Add the remaining ounce of sugar and beat until thick.
Fold the lemon mixture into the egg whites and pour into one large or several individual dishes.
When set, cover with a layer of raspberry jam and then decorate with whipped cream.