For the lemon cream, separate the eggs. Beat the egg whites until stiff. Whip the cream until stiff. Beat the yolks and powdered sugar until foamy, then mix in the lemon juice and zest.
Carefully fold the whipped cream and the beaten egg whites into the yolk mixture. Soak the gelatine in cold water, squeeze out and dissolve with a little lukewarm water.
Stir the dissolved gelatine into the lemon cream. Fill the lemon cream into glasses and chill.