Lemon Parfait - cooking recipe

Ingredients

10 None lemons, top 1/4 cut off, flesh removed and juiced
3 1/2 tbsp butter
1 1/3 cups granulated sugar
5 None eggs, separated
1 2/3 cups heavy cream, whipped

Preparation

Combine 2 cups lemon juice, butter and 3/4 cup sugar. Simmer, stirring, until liquid reduces by 1/3. Whip egg yolks and remaining sugar until light and frothy. Add lemon syrup and whipped cream. Whip egg whites until stiff then fold in. Transfer mixture to a piping bag then distribute between lemon shells. Freeze for 3 hours. Garnish with tops of lemons.