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Grate the zest and squeeze the lemons.
Heat the juice, zest, beaten eggs, and sugar over low heat.
Stir constantly until thickened (5-7 minutes).
Remove from heat, add the butter in pieces and mix until melted. Let cool, then refrigerate.
Mascarpone Cream:
Beat the egg yolks with the sugar until pale.
Add the mascarpone and mix well.
Beat the egg whites until stiff peaks form and gently fold them in.
Add the lime zest and mix gently.
Assembly:
Crumble a shortbread biscuit into the bottom of each glass.
Add a layer of lemon cream, then a layer of mascarpone cream.
Top with meringue crumbles.
Repeat layers if necessary.
Chilling:
Chill the glasses for at least 2 hours before serving.
Preparation time: 30 minutes | Cooking time: 10 minutes | Total time: 40 minutes + 2 hours of chilling
A dessert that's fresh, sweet, crunchy, and tangy—perfect for a delicious end to a meal! 😋
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