Ingredients

• 150 g sugar
• 40 g corn starch
• 2 untreated lemons

Preparation

• 1

  Peel 2 lemons and macerate all the rinds in 400 g of cold water for at least 2 hours (or better overnight).

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• 2

  Squeeze 2 or 3 lemons.

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• 3

  At the end of the maceration, add 150 g of freshly squeezed lemon juice.

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• 4

  Strain directly into a non-stick saucepan.

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• 5

  Quickly mix the starch with a whisk without stopping; in a cold liquid the starch dissolves without creating lumps.

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• 6

  Bring on the fire and add the sugar, mixing it with a whisk.

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• 7

  Simmer on low heat for 2-3 minutes, until the mixture begins to thicken.

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• 8

  Distribute the lemon frost in 4 bowls and let cool at room temperature. Then cover the cups with plastic wrap and put them in the fridge for at least 4 hours. Serve to taste with mint leaves, lemon slices, pistachio nuts or jasmine flowers.

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