Lemon soup, grandma's style

Ingredients for 4 servings:

• 2 lemon(s), the juice
• n. B. Water (it should make 1 liter together with the lemon juice)
• 40 g cornstarch
• 100 g sugar
• some lemon peel, grated
• 1 egg yolk
• 2 tbsp water, cold, for whisking
• 1 egg white
• 2 tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Add the lemon juice and water to make 1 liter. Mix together the cornstarch, 75g of sugar, and 4 tablespoons of the lemon water. Heat the remaining lemon water with a little lemon zest. Remove the pan from the heat. Slowly stir the mixed cornstarch into the boiling lemon water and bring back to a boil briefly. Season the soup with sugar and stir in the beaten egg yolk. Beat the egg whites until stiff peaks form and sweeten with the sugar. Cut small dumplings from the egg whites and place them on the hot, but not boiling, soup. Cover the pan and let the dumplings set for about 5 minutes. Tip: If the soup is to be served cold, use only 30g of cornstarch and let the dumplings set in hot water.