(*) For a cake pan (quiche mold) of 3/4Liter capacity, enough for four to six people.
Egg yolks and powdered sugar in a metal bowl form. Beat over a lightly boiling water bath until creamy. Now place the baking bowl in a cold water bath # perhaps add a few ice cubes # and meanwhile whip until chilled, about five minutes.
Thinly grate the zest of half the lemons to the egg cream. Then add the measured amount of lemon juice to the egg cream form.
Whip the cream until stiff and fold into the egg-lemon cream. Line the cake pan (quiche pan) with plastic wrap. Pour in the lemon cream and freeze for at least four hours.
Serve with an orange, pear or slightly warm berry compote to taste.
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