Preparation

Bring the sugar, juice and zest of the lemons to the heat, boil for 5 minutes. Remove.
Add the margarine well until it melts and return to the heat until it boils again. Remove from the heat again and let it cool almost completely.
Add the beaten egg yolks (so they don't cut).
Bring to the boil, let it simmer slowly, stirring constantly with a wooden spoon, until the cream thickens.
Pour into a large bowl (or individual bowls) and, after cold, sprinkle with sugar and burn with your own iron.

Ingredients

  • 200 gr of sugar
  • zest of 3 lemons
  • 1.5 dl of lemon juice
  • 200 gr of margarine
  • 5 gems