Light and Fresh Lemon Dessert

Steps

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1. 1
   Crack 3 eggs into a large bowl and add 90g sugar. Whisk together until the sugar is completely dissolved.
   ▶ ≈0:10
2. 2
   Zest the 2 lemons, then cut them in half and squeeze the juice directly into the bowl.
   ▶ ≈0:22
3. 3
   Whisk gently to combine, then add 150ml of milk and continue whisking.
   ▶ ≈1:03
4. 4
   Add 20ml sunflower oil and a pinch of salt, continuing to whisk the mixture.
   ▶ ≈1:16
5. 5
   Add 250g mascarpone and whisk thoroughly until the mixture is completely smooth and free of lumps.
   ▶ ≈1:31
6. 6
   Sift 70g cornstarch into the mixture and gently fold until evenly combined.
   ▶ ≈1:49
7. 7
   Pour the batter into a mold lined with parchment paper (use a 20cm round or rectangular mold).
   ▶ ≈2:01
8. 8
   Bake in a 180°C oven for 30 to 35 minutes until cooked through.
   ▶ ≈2:23
9. 9
   Remove from oven and let cool. Refrigerate until chilled. Dust with icing sugar before serving if desired, and keep refrigerated.
   ▶ ≈2:29