You have one minute for a new homemade dessert that I can’t get enough of!
Procedure
In a container we place 3 eggs and 2 egg yolks, 120 g of sugar and mix well until the sugar is well dissolved.
We add the zest of a lemon to the mixture, then squeeze the lemon and add 125 ml of lemon juice to the mixture that we are preparing and continue mixing and take it to a saucepan over medium-low heat and continue mixing until it becomes thick.
We add 120 g of unsalted butter and continue mixing. Once the butter has melted, turn off the heat and transfer the mixture to a container, cover with plastic wrap and let it cool.
In a processor, we place 200 g of cookies and process. We place the cookies treated as a base in containers.
In a separate container, put 400 g of fresh cheese, 180 g of sugar and beat well.
We remove the plastic wrap from the mixture and with a spatula we mix the dough a little. We add 2 tablespoons of our lemon cream to the cream that we are preparing and continue mixing.
Add 500 ml of milk cream and continue mixing until whipped cream is created.
Place the cream on the biscuit base, on top of the cream place the lemon cream, on top another layer of whipped cream and finally another layer of lemon cream.
Tips
For a better flavor, use fresh lemons instead of bottled lemon juice. Lemon zest can also add an extra touch of flavor and aroma to your lemon cream.
Once you have assembled your dessert, decorate it imaginatively to give it a visually appealing touch. You can add thin lemon slices, lemon zest, fresh mint leaves or even toasted meringue, depending on the recipe.
Most lime desserts are best enjoyed cold. Refrigerate your dessert for at least a few hours before serving so that the flavors stabilize and the cream hardens slightly.
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