1/4 cup (60 ml) water

3/4 cup (180 ml) sugar

Grated zest of 2 lemons

Juice of 1 lemon

3 egg whites

1/4 teaspoon (1 ml) cream of tartar

1 1/2 cups (375 ml) 35% cream

Seasonal berries, for garnish

Tuiles or other thin, crisp cookies

Line a 13 x 23-cm (5 x 9-inch) loaf pan with plastic wrap.

In a small saucepan, bring the water, sugar and lemon zest to a boil. Simmer without stirring until a candy thermometer reads 112°C (234°F).

In a bowl, beat the egg whites and cream of tartar with an electric mixer. When soft peaks begin to form, add the hot syrup in a thin stream while still beating. Continue beating until stiff peaks form, 4 to 5 minutes. Cover and refrigerate for 30 minutes.

In a bowl, whip the cream. With a spatula, fold in the chilled meringue and the lemon juice.

Spread the mixture in the loaf pan. Cover and freeze for at least 3 hours.

Unmould and slice. Garnish with seasonal fruit and serve with a tuile or other delicate cookie.

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