Preparation
In a bowl, whisk the whites until stiff, and add the lemon zest and half the sweetener. Apart, place the lemon juice in a pot and, when it reaches the boiling point, turn off, add the yolk vigorously and the other half of the sweetener. When the lemon cream is cold, add the egg whites and let it cool in the fridge. Serve cold decorating with thin slices of fresh lemon.
