prepare the mixture:
1 whiten 4 yolks + cornstarch + sugar (40 g (1.4 oz)),
2 bring the lemon juice and whipping cream to a boil, dilute 1 with a little of 2,
3 return to the saucepan and cook until coating consistency,
prepare the Italian meringue:
1 whip the egg whites until stiff,
2 make a syrup at 120°c (250°F) with the sugar,
3 slowly pour the syrup in a thin stream over the whites and continue whisking until completely cooled
mixing:
1 gently fold the meringue into the mixture, ensuring both preparations are at the same warm temperature,
5 pour the mixture into 6 small molds (porcelain)
6 dust with icing sugar,
7 bake in a medium oven for approximately 15 minutes,
8 watch carefully and serve immediately.
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