Preparation
Wash the lemons and get the zest of two lemons. Squeeze the lemons and put the juice with the zests in the pan.
Pour in the sugar and cornstarch. Stir, and heat over low heat
Beat the eggs in a separate bowl, then gently fold in the eggs while stirring in the lemon juice, sugar, cornflour and zest. Put on high heat and continue to stir with a whisk. The mixture will begin to thicken. Then allow to cool.
Crush the crispy gluten-free Sigdal Oats on a baking sheet, add the pistachios, honey, rosemary and salt.
Cook for 10 min at 180 °C.
Take four big glasses.
Place the yoghurt and lemon cream in successive layers.
Cover generously with Sigdal granola and add a little lemon zest.
Watch a video of this recipe on our YouTube page Sigdal Bakeri
With Sigdal, dare healthy excess!
