Step 1

Peel the 2 lemons and let the peels macerate in 1.7 cup (400 g) of cold water for at least 2 hours (or even better, overnight).

Step 2

Then squeeze 2 or 3 lemons for their juice.

Step 3

Once the peels have macerated, add freshly squeezed lemon juice.

Step 4

Filter directly into a non-stick saucepan.

Step 5

Stir in the cornstarch quickly and continuously using a whisk until the cornstarch has dissolved without forming lumps.

Step 6

Transfer the saucepan to the stove and cook over high heat with the sugar, whisking continuously.

Step 7

Distribute the liquid for the lemon frost into 4 cups and let cool to room temperature. Then cover the cups with food-grade plastic wrap and transfer them to the fridge to chill for at least 4 hours.

Step 8

Serve as desired with mint leaves, lemon slices, pistachio nuts, or jasmine flowers.