Sprinkle the gelatin over the water and heat in a microwave or stand container in bowl of hot water until the gelatin is dissolved and the liquid is clear. Keep warm. Whip the cream well and put aside.

Separate the eggs and place egg yolks, sugar, grated rind and juice of the lemons in a bowl, place the bowl over a pan of simmering water on the stove and beat while heating until it is 'thick to a ribbon', i.e. until it has thickened to a consistency where it drops off the beater in a ribbon rather than a thin stream - it will take quite a while for this quantity. Once thick enough, remove from the heat and continue beating until it becomes foamy and light. Pour the gelatin mixture into the egg mixture and stir until well mixed. Beat the egg whites in a large bowl until stiff, then add the egg/gelatin mixture and whipped cream and fold in gently until well combined.

Pour into a large glass or china souffle dish, cover with plastic wrap and chill in the refrigerator for several hours, until ready to serve. Decorate with extra whipped cream, kiwi fruit etc.