Method:
Grate the zest of the lemons and squeeze the juice.
In a bowl, mix 2 eggs, 150 g of sugar, 4 tablespoons of corn starch and 300 ml of milk. Add the lemon juice. Cook until creamy and leave to cool.
In another bowl, separate the 6 eggs and whip the egg whites with a pinch of salt. Gradually add 7 tablespoons of sugar and the egg yolks one at a time. Gently incorporate the flour and grated lemon zest.
Pour the mixture into a 22 cm mold and cook in the oven at 180°C for 30-35 minutes.
Once cooked, let the cake cool, then cut it into three parts.
Melt the butter in the milk and wet the cakes.
Place the cakes in the refrigerator for 3-4 hours.
Before serving, dust with icing sugar and decorate with coconut flakes and white chocolate.
