Yield: 8

Ingredients

Candied Lemon

• Zest of 2 lemons
• 1/3 cup sugar (75 ml)
• 1/4 cup water (50 ml)
• sugar to sprinkle on candied lemon

Sabayon

• 6 tbsp lemon juice, for reduction
  (90 ml)
• 2 tbsp Limoncello (30 ml)
• 3 egg yolks

Meringue

• 2 egg whites
• 1/4 cup sugar (60 ml)

Assembly

• 1/2 cup 35% whipping cream, whipped (125 ml)
• 4 lemons, halved, hollowed out and frozen until firm (use the juice for the sabayon)

Preparation Procedures

Candied Lemon

1. Add the sugar and water to a small saucepan. Bring to boil over medium high heat and boil until sugar is dissolved and it is clear. Add lemon peel and cook until liquid is syrupy and has reduced by half, about 10 to 15 minutes. Drain and cool candied peel on a rack to dry and sprinkle with sugar.

Sabayon

1. In a medium saucepan, bring lemon juice to a boil over medium heat. Cook uncovered until reduced about 15 to 20 minutes. Set aside.
2. Combine Limoncello, egg yolks and reduced juice in a medium stainless steel bowl. Whisk over a water bath, cooking until mixture is thick and ribbon like, about 8 to 10 minutes.

Meringue

1. Beat the egg whites in a stand-up mixer fitted with a whisk attachment until soft peaks form. Slowly add sugar and beat until stiff peaks form.

Assembly

1. Gently fold cooled sabayon into meringue until just combined. Fold in whipped cream and candied lemon zest and pour into prepared frozen hollowed out lemon shells. Freeze for at least 4 hours or overnight. Makes 8 halves.