Lemon Sorbet in a Shell

Preparation Time: 220 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A delightful and refreshing dessert to conclude a hearty lunch or dinner.

Place a saucepan with sugar and 150 ml of water on the stove. Heat slowly over low heat, stirring until the sugar is completely dissolved. Bring the mixture to a boil and let it simmer for a few minutes until it thickens and resembles a sugar syrup. Remove the saucepan from the heat, add the lemon juice and limoncello, mix well, and let it cool to room temperature. Once cooled, place the liquid in the refrigerator for 30 minutes.
Beat the egg whites with a hand whisk or electric mixer until soft peaks form. Gently fold the cooled lemon syrup into the egg whites.
Pour the mixture into a freezer-safe container. Place the container in the freezer for 3 hours to allow the sorbet to freeze well. Every 30 minutes, stir the sorbet thoroughly with a fork, scraping any ice crystals from the edges of the container. Repeat this process until a firm consistency is achieved.
Cut a small slice off the bottom of the lemons so they can stand upright on a plate. Then, cut off the tops and carefully scoop out the fruit flesh with a spoon, being careful not to damage the shell. Rinse the hollowed-out shells with hot water and place them in the freezer to freeze.
Fill the frozen lemon shells with the sorbet. Serve the dessert on a plate or platter and enjoy immediately.