Ciperine's lemon dish

Ingredients for 4 servings:

• 1 egg(s)
• 60 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s) (organic)
• 150 g natural yogurt
• 150 g buttermilk
• 4 sheets of gelatin
• 125 ml whipped cream
• 2 lemons (organic)
• 3 eggs
• 20 g cornstarch
• 220 g sugar
• 50 g butter
• Lemon balm as desired

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 20 minutes

A bit complicated, but very tasty and wonderfully refreshing

For the lemon curd, separate the egg whites and yolks. Using a hand mixer, beat the egg yolks with the sugar, vanilla sugar, and 1 tablespoon of hot water in a large bowl until frothy. Grate the lemon zest, squeeze the juice, and add both to the egg yolk mixture. Stir in the yogurt and buttermilk well. Soak the gelatine in cold water for 10 minutes, then dissolve it in a small saucepan over low heat on the stovetop. Stir 3 tablespoons of the egg mixture into the gelatine to equalize the temperature. Then quickly stir the gelatine mixture into the egg yolk mixture. Chill. In the meantime, beat the egg whites and cream separately until stiff. As soon as the egg yolk mixture begins to thicken, fold in the whipped cream, then the beaten egg whites. Chill the curd. For the lemon curd, finely grate the zest of both lemons, squeeze the lemons, and add 100 ml of the juice to a saucepan. Stir in the cornstarch, sugar, and lemon zest, and bring to a boil, stirring constantly. Remove the pan from the heat and melt the butter. Blend the eggs with a hand blender, add a good portion of the lemon juice, and mix well. Pour the mixture back into the pan with the remaining lemon juice and heat while stirring. The mixture should no longer boil, but should thicken slightly. Then refrigerate. Once it has cooled, add it to the not-quite-set lemon curd for a decorative touch and refrigerate for a few hours before serving. Garnish with lemon balm leaves, if desired. This dish can also be prepared a day in advance.