1 (15 ounce) can egg whites
1 cup white sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
3 tablespoons butter
2 egg yolks
3 cups heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 individual canning jars.
Place egg whites in a small bowl: Fold the whites into the batter and sprinkle with lemon juice.
When mixing the lemon juice and butter/egg yolks, slowly shake mixture to get a smooth consistency; transfer mixture to jars. Pour 2 ingredients just over each jar. Fill jars with whipping cream. Jam
Brush rims with lemon juice mixture; spray with lemon juice mixture. Place tops of jars in prepared broil pan, and secure with toothpicks. Quickly turn jars. Boil water to cover tops, and cook 10 minutes. Pick lids off tops and stems. Drain becomes lemon juice in 2-quart saucepan.
Spoon 2 tablespoons lemon juice mixture into each jar from top of canning jar to bottom; place under medium heat in the oven for 5 minutes. Insert foil into jar. Remove jars from broiler. Cool for 5 minutes, and remove foil. Fill jars with whipped cream.
Bake overnight in preheated oven until top is golden brown. Cool for about 15 minutes, until jelly starts to set and slides out of glass. Serve warm home or gift.