Materials

10g of lemon zest, 300g of milk, 7g of julienne, 4 egg yolks, 45g of sugar, 150g of light cream

Steps

1. Scrub lemon zest with salt, and scrape out lemon zest shavings from the surface.

2, lemon peel and milk into the pot, low heat heating until slightly bubbling, turn off the heat and simmer for a few minutes, fish out the lemon peel shavings.

3, egg yolks and sugar whisked together, pour lemon milk, while pouring and stirring, pour back into the pot, stirring constantly to avoid turning egg flowers, low heat until slightly bubbling remove from the heat, add softened custard slices and stir until melted.

4, light cream add sugar, whip to sour cream, add custard, stir well, filter once.

5. Pour into a cup and refrigerate for 4 hours.

6, put the cut lemon slices decoration.