*Ingredients
°18 spoon cookies
°1 lemon for cookies
°3 lemons lemons for the cream
°3 eggs
°120g of sugar
°50g of butter
°Zest of 1 lemon
°2 tablespoons of cornstarch
+Preparation
+Step 1
Squeeze 3 lemons
In a bowl, break the 3 eggs
Adding sugar also blending with a whisk
Adding lemon juice and mix
Add the cornstarch and lemon zest, mix well
Pour the mixture into a saucepan
Bring to boil also stir with a whisk to mix thickens
Let cool
Add the butter and mix with a whisk
Mix if necessary using an immersion blender until a smooth cream is obtained.
Allow to cool completely before use.
2nd step
Squeeze the lemon
Cut in half about ten spoon biscuits
Take a pastry ring 24cm in diameter
Dipping cookie halves flat side down in lemon juice
Arrange them all around the inner inner circumference of the mold (curved side against the wall
Dip the rest of the biscuits one by one and line with the bottom of the circle
Pour the cold lemon cream and spread it evenly
You can pipe meringue or whipped cream
Put it in the freezer before serving
Enjoy !
