Lemon yoghurt Cream

Ingredients for Lemon yoghurt Cream :

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.