Scoop out lemon flesh from each lemon. Save lemon juice and shells.

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor, and color. Mostly used by professionals. Beat egg whites and lemon juice on medium speed. Meanwhile, cook sugar, honey and water to 250ºF/121ºC (cuisson au boulé). No need to get fully beaten egg whites before adding hot syrup. When egg whites have reached the foamy stage, pour syrup in thin stream – increase speed to high and beat meringue to firm peaks. Lower speed and continue beating until cool. Transfer in a large pastry bowl and freeze meringue. Place mixing bowl in the refrigerator.

Beat heavy cream to medium peaks. Transfer into a pastry bowl and fold in lemon juice; set aside. Fold lemon juice in the cold Italian meringue. Add candied or poached lemons, or zest and whipped cream. Fill up frozen empty lemons and freeze 3 hours or for up to 6 weeks. Zest some lime, put tops back on and serve. Enjoy! 🍋