Lemon Verrines – Creamy Lemon Delight
Ingredients:
- 3 egg yolks
- 100 g sugar
- 30 g cornstarch
- 300 ml milk
- Juice and zest of one lemon
- 20 g butter
- Boudoir or shortbread cookies (for the base)
- Whipped cream, for garnish
Preparation:
- In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour in the milk while whisking continuously to prevent lumps.
- Cook over low heat, stirring constantly, until the mixture thickens into a creamy texture.
- Once thickened, add the lemon juice and zest, then remove from the heat.
- Stir in the butter until melted and the cream becomes glossy.
- Allow it to cool slightly.
- In serving glasses, place a layer of crumbled cookies at the bottom, then pour the lemon cream on top.
- Chill in the refrigerator for 2–3 hours to set.
- Before serving, decorate with a swirl of whipped cream, a sprinkle of lemon zest, and a fresh mint leaf.
Tip: For an extra touch of elegance, serve your lemon verrines in clear glasses to showcase the beautiful layers.
