Lemon cream

Ingredients for 4 servings:

• 2 organic lemons
• 2 eggs
• 250 ml water, cold
• 30 g cornstarch
• 175 g sugar
• 1 bag of vanilla sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 15 minutes

simply sour

Grate the zest from the lemons using a fine grater. Separate the eggs. Whisk together the cold water, cornstarch, and egg yolks and place them in a large saucepan. Add the sugar, vanilla sugar, and lemon zest to the pan and stir. Bring the mixture to a boil in the pan, stirring constantly, for about 1 minute. In the meantime, halve the lemons and juice them. Beat the egg whites until stiff peaks form. Remove the pan from the heat and, after about 2 minutes, add the lemon juice to the mixture. Transfer the mixture to a bowl, cover with a kitchen towel, and allow to cool at room temperature. Before the cream sets, fold in the beaten egg whites. Garnish with the lemon cream and serve.