Ingredients:
• 4 large lemons (3 for juice and dessert, 1 for zest)
• 180ml water
• 120ml fresh lemon juice
• 150g sugar
• 30g cornstarch
• 100g condensed milk
• 3 egg yolks
• Zest of 1 lemon
Instructions:
1. Prepare the Lemons: Cut all the lemons in half. For three of them, scoop out the inside, being careful to remove all the pulp. Squeeze these lemons to collect the juice. For the remaining lemon, use a zester or a grater to remove just the outer zest, avoiding the bitter white pith.
2. Juice and Zest: You should now have 120ml of lemon juice from the squeezed lemons. Set aside the zest from the fourth lemon for later use.
3. Mix the Ingredients: In a medium saucepan, combine 180ml of water, the 120ml of lemon juice, and 150g of sugar. Stir over low heat until the sugar dissolves.
4. Thicken the Mixture: Dissolve 30g of cornstarch in a small amount of water to make a slurry. Add this to the saucepan, increasing the heat to medium. Stir continuously until the mixture starts to thicken.
