- lemon - 1 piece
- lemon juice - 100 milliliters
- Cornstarch - 40 Grams
- brown sugar - 250 Grams
- of egg yolk - 4 pieces
- water - 350 milliliters
- butter or margarine - 20 Grams
- salt - 1 pinch
1. Separate the yolks and whip them, remove the whole zest from the lemon and chop it. 2. In a saucepan with a thick bottom, mix the starch, sugar and salt. 3. Add lemon juice, crushed zest, water and mix thoroughly. 4. Place the mass on a weak fire, wait for it to boil and thicken, stir constantly. This will take you about 5 minutes. 5. Add the spoon of the hot mixture to the beaten egg yolks and mix immediately. Now you can mix both solutions in one saucepan. 6. Tomite the cream on a very slow fire, stirring constantly, but not letting it boil, for 5 minutes. Add butter or margarine, carefully stir the cream again and remove from heat. Now he is completely ready. It can be used as a separate dessert, pouring on glasses, or take for the preparation of other confectionery.
Servings: 4