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Lemon Custard and Savoiardi Dessert
A cold layered dessert of savoiardi and a tangy cooked lemon cream made with yolks and unwhipped egg whites.
Method
Steps
Step 1
Gather the ingredients: 135 g caster sugar; 2 egg yolks; 5 egg whites; Juice of 1 large lemon, about 50–60 ml; 100 ml water, a working half-glass measure; 8 g plain flour, a scant tablespoon; 80 g savoiardi biscuits.
Step 2
Whisk the flour thoroughly with the water until smooth. Put it in a saucepan and add the sugar, two yolks, five unwhipped whites and lemon juice. Mix everything evenly before heating; the egg whites are not made into meringue.
Step 3
Cook over gentle to moderate heat, stirring continuously as for custard, until thickened and at least 74°C throughout, about 8–12 minutes. Do not let the edges scramble. Press through a fine sieve if needed to remove lumps.
Step 4
Spread part of the cooked lemon cream in a shallow serving dish about 18 cm across. Arrange the savoiardi over it and cover completely with the remaining cream. The biscuits are not dipped in liqueur.
Step 5
Cool promptly, cover and refrigerate at 4°C or colder within 2 hours. Chill for at least 2 hours until cold and settled, then serve in four or five small portions. For the sponge alternative, replace the 80 g savoiardi with 80 g prepared plain pan di Spagna in thin slices, layer and cover with the same cream and chill identically. Keep refrigerated and use within 2 days.
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