INGREDIENTS 🔻: mold 32×20 cm

• 150 g of ladyfingers

• 200 ml of milk (1 cup)

For the lemon custard:

• 2 egg yolks

• 80 g of sugar (1/4 + 2 tablespoons)

• 40 g of corn starch (1/3 cup)

• yellow peel of a lemon

• 600 ml of milk (3 cups)

• grated coconut to taste

RECIPE🔻

1. 150 g of ladyfingers, 200 ml of milk (1 cup). 32×20 cm mold, let’s leave aside.

2. 600 ml of milk (3 cups), yellow peel of one lemon. warm up, 2 egg yolks, 8 g of sugar, 40 g of corn starch.

3. Cook over low heat, teaspoon of a lemon (50 ml), let it cool completely.

4. Put in the fridge for 3 hours, grated coconut (optional), very good.