Citron givré


  • Large organic lemons 4
  • Sugar 230 g
  • Water 200 ml
  • Egg whites 2

To start, cut the top off each lemon. Use a citrus press to extract the juice, then scoop out the remaining pulp with a spoon. Then cut the bottoms of the lemons so that they can stand upright before storing them in the freezer with their caps on.
Mix the pulp and lemon juice, pass through a sieve, then set aside.
In a saucepan, heat the water and sugar until boiling to make a syrup. Then mix with the lemon juice, let cool, then reserve in the freezer for 1 hour.
In the meantime, beat the egg whites until stiff. Once the lemon syrup has cooled, add the egg whites and mix with a whisk. Return the mixture to the freezer and leave to set for 1 hour.
After this time, mix again with a whisk before putting it back in the freezer one last time for 1 hour.
Mix the frosted lemon, fill the lemon shells, then enjoy immediately.

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