• 12 lemons
  • 1 1/2 cups lemon juice
  • 3/4 cup water, chilled
  • 1 1/2 tablespoons gelatin
  • 1 1/2 cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish


  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top.
  5. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan.
  6. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved.
  7. Set aside and allow mixture to cool to room temperature.
  8. In a medium bowl, whip heavy cream until it reaches soft peaks.
  9. Add the lemon juice mixture and use a hand mixer to combine.
  10. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  11. Garnish with blueberries and mint, and enjoy.