Lemon Baskets Recipe

2 lemons
175 g/6 oz granulated sugar

45 ml/3 tbsp water
2 egg whites
250 ml/8 fl oz/1 cup double (heavy) cream, whipped
8 Brandy Snap Baskets

Method:

Thinly pare the rind from 1 lemon. Cut the rind into very thin strips and boil in water for 3 minutes. Drain, rinse with cold water and drain again. Reserve for decoration. Finely grate the rind of the second lemon. Squeeze the juice from both lemons. Put the sugar, water, lemon rind and juice in a saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to the boil and boil until thick and syrupy but not colored. Whisk the egg whites until stiff. Gradually whisk into the hot syrup, whisking all the time, until the mixture is cold. Fold in the cream. Chill until stiffened. Spoon into the Brandy Snap Baskets and decorate with the reserved lemon strips.