Lemon Cream

Beat the egg yolks until they thicken and become pale in color

Gradually add the sugar while continuing to beat

Soak the gelatin in 1/4 cup of cold water and dissolve it in a bain-marie

Add the gelatin, lemon zest, and lemon juice to the egg yolks

Place the mixture in the refrigerator, stirring occasionally, until it thickens slightly

Beat the egg whites until they become fluffy

Fold the egg whites into the previous mixture

Cover and refrigerate for 1 night

Serve chilled in a bowl or individual cups, garnished with whipped cream and sugar, or fresh berries dusted with sugar.