- 3 eggs
- 150 g sugar
- 20 g cornflour
- 2 dl water
- 2 beautiful lemons
- 20 g butter
- Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Difficulty: Medium
- Separate the egg yolks from the whites.
- Place the yolks in a small stainless steel saucepan with the sugar and whisk together. Add the cornflour, then the water.
- Wash the lemons, finely grate half the zest, and squeeze the juice. Stir the juice and half the zest into the mixture.
- Cook over low heat, stirring constantly, until it thickens just shy of boiling.
- Remove from heat, stir in the butter, and let cool.
- Whisk the egg whites to stiff peaks and gently fold into the cooled lemon cream.
- Divide into individual cups and refrigerate until serving. Best enjoyed the same day.
For a twist, blend with cold rice pudding for a refreshing lemon rice dessert served chilled.
Source: The Hundred Best Desserts from Larousse.
