Iced lemon sorbet

Cut the lemons from the top and reserve the skins and the "little hats". Spoon out the pulp and juice. With the help of a strainer reserve all the juice.

In a bowl, mix 2 teaspoons of date paste with the cheese and the juice of the lemons.

In another bowl, beat the egg whites with a whisk until stiff peaks form.

Gradually add the lemon-cheese and date mixture to the whipped egg whites, using wrapping motions so that all the ingredients are integrated.

Fill the skins of the lemons with the mixture. We will have enough mixture left over to fill the two lemons a second time. Keep it in a glass container. Take it all to the freezer (wrap the lemons in film and put them in glasses so that they do not overturn).

We will have to let the lemons cool for a minimum of 4 hours. I recommend preparing them overnight and taking them out about 45 minutes before we are going to consume them. Remember to remove the rest of the mixture as well. Either to have a second serving or to refill the lemons.