Ingredients for 4 persons
In a saucepan, bring the cream and sugar to a light boil while stirring to dissolve the sugar for about 2 minutes. Pour the lemon juice in a trickle while continuing to mix. Leave the cream to thicken over low heat, stirring with a wooden spoon for ten minutes. To check if the cream is ready, make a line with your finger on the back of the spoon, the trace should not close. Pour the cream into small bowls or ramekins, let cool, then refrigerate for 3 to 4 hours.
Just before serving, sprinkle with pieces of meringue and shortbread then finely grated lemon zest.