Lemon Quark Cream

Halve the lemons horizontally, squeeze out the juice and collect it. Measure out 150 ml of lemon juice.

Carefully scoop out the inside of the juiced lemon halves with a spoon to create clean 'shells'.

Soak the gelatin sheets in plenty of cold water.

Heat the measured lemon juice in a small saucepan, but do not boil it.

Wring out the gelatin, add it to the hot lemon juice and stir until completely dissolved.

Stir the sugar into the lemon-gelatin liquid and let it cool briefly.

Thoroughly mix the cooled lemon liquid into the low-fat quark.

Chill the quark mixture until it begins to set, stirring occasionally.

Whip the cream until stiff and gently fold it into the thickened quark mixture.

Fill the cream into a piping bag fitted with a large round tip and pipe it into the prepared lemon shells.

Chill the filled lemons for at least 60 minutes so the cream can fully set.