Technical Stages :

• Wash the lemons, remove the zests and cut in strips.
• Place them in a small saucepan of cold water, bring to a boil for 3 minutes.
• Rinse under running water and drain them.
• Heat 2 spoons of water along with 30 g sugar while stirring.
• Add the zests to candy on low heat for 8 to 10 minutes.
• Set aside on a plate.
• Cut 4 disks out of the gingerbread, the size of serving ramekins. Place the disks in the bottom.
• Beat the yoghurt with honey and 2 pinches of nutmeg.
• Divide between the ramekins and store in the fridge for 1 hour.
• Prepare a simmering bain-marie.
• Press the lemons.
• In a bowl, beat the juice along with eggs and the remaining sugar.
• Place the bowl in the bain-marie and beat using an electric whisk until the mixture is firm and foamy.
• Out of the bain-marie, add the butter in cubes.
• Leave to cool a bit.
• Pour this lemony cream over yoghourt.
• Smooth the surface then leave 3 to 4 hours in the fridge.
• When serving, decorate the cream pots with candied zests.