Prepare all ingredients:

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.