Preparation

Lemon cream: Put the milk and cream in a saucepan. Grate the zest of the lemon and add. Bring to the boil briefly, put aside. Stir egg yolks in a bowl with sugar until creamy, add starch. Heat the milk-cream mixture again properly, pass through a sieve to remove the lemon peel. Pour the mixture gradually over the egg yolk and mix carefully. Return the mixture to the pot and stir at medium heat until the cream is thick. Leave to cool in the refrigerator, cover with cling film so that the cream does not get any skin. Prick the foil several times with a knife so that the mass can breathe. Before serving, remove the cream from the fridge and stir carefully.

Meringue: Beat the egg whites in a blender. When the egg whites are almost stiff, add the sugar by the spoonful. Put a small part aside. Spread the rest very thinly, approx. 1-2 mm, on baking paper and let it dry in the oven at 80 degrees.

Spice lemons: Put the water and sugar in a pot and dissolve the sugar over a low heat. Once dissolved, add the herbs and star anise and bring to the boil slowly. Cut the lemons into thin slices, remove the seeds and bring to the boil in the spice stock. Remove from heat, cover and leave to stand. Remove lemon cream from the fridge, arrange on plates, border with meringue pieces, place small meringue swabs on top, scorch if necessary, add lemon in small pieces. Decorate with mint.