Light and heavenly, just the thing after all those chocolate eggs and hot cross buns.
| 2 c | icing sugar |
| 6 | eggs |
| 1½ t | lemon zest, divided |
| ½ t | vanilla extract |
| 1¾ c | whipping cream |
| 2 pkgs | powdered gelatin |
| ¾ c | lemon juice |
| ½ c | hot water |
Using an electric mixer, mix sugar, eggs, 1 teaspoon lemon zest and vanilla until pale and fluffy. In another bowl, whip the cream until fluffy and peaks form. Set aside ½ cup. Sprinkle gelatin over lemon juice. Add ½ cup hot water and stir until dissolved. Slowly pour into egg mixture, stirring constantly. Stir in the whipping cream. Pour into 6 bowls and refrigerate for at least 2 hours.
Garnish with reserved whipping cream and lemon zest.
Serves 6.