Steps

• Rinse the lemon (preferably organic) thoroughly under water and then grate it entirely.

• In a small bowl, place half of the grated zest, add the sugar, and massage with your hands to absorb all the aromas.

  

• This method makes desserts even more fragrant and can be used for preparing bundt cakes, cookies, pies, etc.

  

• Place a nonstick saucepan on the stove to prevent the custard from sticking to the bottom.

• Pour a quart of fresh whole milk inside and add the remaining grated lemon zest.

  

• Turn on the heat to the lowest setting and let the milk warm up WITHOUT BRINGING IT TO A BOIL.

• In a bowl, combine the egg yolks and the sugar mixed with the lemon zest.

  

• With a hand whisk (or electric mixer), work until you get a light and creamy mixture.

• Incorporate the cornstarch (or another thickener of your choice) and mix very well.

  

• Temper with a ladle of milk taken directly from the saucepan and stir quickly with a whisk.

• Then pour all the milk (NOT BOILING) over the egg mixture, mix, and pour back into the saucepan.

  

• Return it to the heat and cook on the lowest flame, stirring continuously with a whisk, until it thickens.

  

• As soon as the custard nears a boil (starts puffing like a volcano), turn off the heat. It will take about 10 minutes.

• Immediately pour the custard into a container, glass or ceramic, preferably NOT plastic.

• Give a good stir with a hand whisk and then cover with cling film in contact.

  

• The cling film prevents the formation of that annoying skin on the surface, so I recommend using it.

• Another useful tip, spread the cling film well so as not to form air bubbles.

• Completely cool the custard for at least four hours, otherwise, you risk the fruit “cooking” with its heat.

• There are no particular rules to observe when preparing the fruit salad.

• We can use the seasonal fruit that we like best and easily find at the greengrocer.

• The only precaution is to prepare the fruit salad only a few hours before serving your cups!

• Wash all the chosen fruit well and cut it into small pieces. Place it in a bowl.

• Add a tablespoon of sugar (increase the dose according to the degree of sweetness you prefer).

• Squeeze half a lemon’s juice inside, mix, and let it marinate in the fridge.

• Take the fruit salad and strain all the marinating juice into a bowl, you will use it as a soak for the ladyfingers.

• If the obtained juice is too little, dilute with water, milk, or fruit juice.

• Remove the cling film from the custard and stir vigorously with a hand whisk to make it smooth again.

• Dip a ladyfinger in the marinating juice and place it at the bottom of the cup (if necessary, for space reasons, break it in half).

• Place a spoonful of lemon custard on top.

• Then a spoonful of WELL-DRAINED fruit salad JUICES.

• Repeat the steps at this point. A soaked ladyfinger, a layer of custard, a layer of fruit salad, and so on.

• Finally, sprinkle the top with chopped pistachios (only if you like).

• Continue in the same manner with the other cups/bowls if you’ve chosen to make individual portions like me.

• The cups with custard and fruit are ready to go to the table. Get a spoon ready to dive into these layers of pure goodness!

  

• I hope you enjoyed this recipe! Come back soon!

• Here are some tips below 😉😘