Ingredients
For the Dessert:
Savoiardi biscuits: 200 g
Milk: 100 ml (for soaking the Savoiardi biscuits)
For the Lemon Custard:
Eggs: 2 large
Lemon juice: 30 ml (approximately 2 tablespoons)
Sugar: 60 g
Cornstarch: 50 g
Milk: 500 ml (for the custard)
Condensed milk: 2 tablespoons
Butter: 30 g
Instructions (Step-by-Step)
Step 1: Prepare the Lemon Custard
Separate the eggs: Begin by separating 2 large eggs into yolks and whites. Place the yolks in a medium bowl and set the whites aside for another recipe or discard them if not needed.
Mix the egg yolks and sugar: Add 60 g of sugar to the egg yolks and whisk together until smooth and pale. This should take about 2-3 minutes of vigorous whisking.
Add the lemon juice and starch: Once the egg yolks and sugar are well combined, add 30 ml of lemon juice and 50 g of cornstarch. Whisk until smooth, making sure there are no lumps.
Heat the milk: In a medium saucepan, heat 500 ml of milk over medium heat until it begins to simmer. Be careful not to let it boil.
Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. This will help prevent the eggs from scrambling. Gradually add the rest of the hot milk while whisking continuously.
Cook the custard: Pour the entire mixture back into the saucepan and return it to medium-low heat. Stir constantly with a whisk or spatula until the mixture thickens and reaches a smooth, pudding-like consistency. This should take about 5-7 minutes.
Add condensed milk and butter: Once the custard has thickened, remove it from the heat. Stir in 2 tablespoons of condensed milk and 30 g of butter. Mix until the butter is fully melted and the custard is smooth. Set the custard aside to cool slightly.
Step 2: Assemble the Dessert
Soak the Savoiardi biscuits: Pour 100 ml of milk into a shallow bowl. Quickly dip each Savoiardi biscuit into the milk, making sure not to soak them for too long, as they can become too soggy. The biscuits should be moist but still hold their shape.
Layer the biscuits: In a serving dish or individual dessert cups, arrange a layer of soaked Savoiardi biscuits at the bottom.