In a mixing bowl, whisk together the egg yolks and icing sugar until well combined and creamy.
In a separate bowl, whisk the egg whites until peaks form. Set aside.
Place water and gelatine in a small pan over low heat and stir continuously until melted. Once melted, remove from the heat.
Mix the lemon zest and juice into the yolk mixture then carefully fold in the whipped cream followed by the egg whites. Transfer into two dessert dishes and chill in the fridge until set, about 2 hours.
Once set, remove from the fridge and serve with some fresh fruit or wafers.