Lemon Mousse in Lemons

Put the lemon juice, peel, 1/8 liter/1/2 cup wine and 100 g/1/2 cup sugar into a pan and bring to a boil. Mix the cornstarch with the egg yolks and the rest of the wine. Stir the mixed cornstarch into the boiling liquid and return to a boil, stirring. Beat the egg whites until they form stiff peaks, gradually adding the rest of the sugar. Stir into the hot cream, then transfer to a bowl and chill for at least 3 hours.

Cut a lid off each lemon and hollow out the fruit.