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Steps to Make the Lemon Cream Dessert:
In a bowl, whisk together the 3 eggs and 2 egg yolks with 120 grams of sugar until fully combined.
Add the lemon zest to the egg-sugar mixture, then squeeze and pour in 125 ml of lemon juice. Mix until smooth.
Transfer the mixture to a saucepan over medium-low heat, stirring constantly, until it thickens to a custard-like consistency.
Stir in 120 grams of unsalted butter and keep mixing until it’s completely melted. Once the butter has melted, remove the saucepan from heat and transfer the lemon mixture to another container. Cover it with plastic wrap and let it cool.
In a food processor, crush the 200 grams of biscuits into fine crumbs, which will serve as the base for individual dessert containers.
In a separate bowl, beat together 400 grams of cream cheese and 180 grams of sugar until smooth and creamy.
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