01 -
In a bowl, combine lemon juice, water, and sugar. Quickly dip the ladyfinger cookies into the mix and line them along your mold.
02 -
First, soften the gelatin sheets in cold water. Next, in a saucepan, mix eggs, sugar, lemon zest, and juice. Heat while stirring until the mixture thickens. Take off the heat and stir in the squeezed-out gelatin and butter. Pour this over the cookie base and refrigerate it for at least 4 hours.
03 -
Whip the egg whites with a tiny pinch of salt until soft peaks form. Gradually add the powdered sugar and keep whipping until itβs glossy and stiff. Spread it over the unmolded dessert and lightly brown it with a blowtorch or under a broiler.