Citronfromage (Lemon Cheese)

Zest the lemon using a microplane. Set the zest aside, then juice the lemons; set juice aside.

Beat the egg yolks with granulated sugar until light, then add the lemon zest. The eggs and sugar should look almost totally white; this means the sugar is completely dissolved.

Beat the egg whites in a separate bowl until stiff.

Dissolve the gelatin in the lemon juice over a very low heat. (I used a version of a double boiler, with a bowl over a pan of hot water, to dissolve the gelatin in the lemon juice.) Allow to cool before adding the gelatin mixture to the egg yolk mixture, and then finally fold that mixture into the egg whites. Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator.

Just before serving, whip the cream to soft peaks, adding confectioner’s sugar during the whipping and then spread or pipe it on top of the souffle. If you use the juice of 2 lemons, the sharp flavor contrasts well with the bland whipped cream.

*Please note that the pasteurized egg whites don’t whip up as well as regular egg whites. Also some separation is normal, you may get a little lemon settling at the bottom of the bowl, don’t worry about it.

Serves 6.