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For the lemon cream discs, whisk the eggs, sugar, lemon juice and zest together in a large bowl, then set aside. Bring the whipping and double cream to the boil in a medium saucepan, then whisk the hot mixture into the eggs. Pour the mixture back into the saucepan and bring to a gentle simmer, stirring constantly, until it reaches 82°C and thickens. Blitz with a stick blender for 20 seconds to homogenise and lighten the cream, then pour the mixture into 10 straight-sided silicone cylinder moulds, 6cm in diameter and 3cm high. Freeze for 4 hours until firm