Lemon Treats Stuffed with Double Lemon Cream

Method

1. Cut the lemons in half and hollow out the pulp to create cups.
2. Recover the juice from the pulp and add cornstarch and sugar. Bring to a boil.
3. Once lukewarm, add the fresh cream without whipping (stir in gently).
4. Place the mixture in a piping bag and pipe the first layer into the lemon cups.
5. For the gelée: heat water, sugar, and lemon juice in a saucepan.
6. Add the gelatin (pre-soaked) and lemon zest, stir until dissolved.
7. Optional: add food coloring and mix.
8. Pipe or spoon the gelée over the first layer as the second layer.
9. Decorate with mint leaves.