For the lemon cream, tear zest from a washed organic lemon. Then cut in half and squeeze. Cut the second lemon into slices and squeeze the other half.
Mix lemon juice, powdered sugar and curd cheese. Whip the cream with the vanilla sugar. Boil water and sugar in a pot, put in lemon slices and boil for about 3 minutes.
Mix the curd mixture with the guar gum, quickly fold in the whipped cream and divide the mixture into four glasses. Decorate with the lemon zests and chill.
Drain the lemon slices and add to the lemon cream before serving. Decorate with mint leaves if desired.