Chilled lemon and limoncello cream

Refreshing and digestive after a meal instead of sorbet.
INGREDIENTS FOR 6 GLASSES
3 whole eggs
2 yolks
3 untreated lemons
250 g sugar
100 g butter
Half a vanilla pod
25 g potato starch or cornflour
Ice-cold limoncello

I grate yellow zest from 3 lemons.

I put in a saucepan.

I gently melt with butter and sugar.

I squeeze lemons.

I dissolve cornflour in juice.

I scrape half a vanilla pod into lemon mixture.

I break whole eggs and yolks into a bowl.

I pour the lemon mixture with cornflour and vanilla over the eggs, which I have lightly beaten with a small whisk.

I mix thoroughly.

I put everything in a saucepan and bring to the boil over very low heat, stirring continuously.

Once thickening, I stir briefly and remove.

I divide among glasses and chill.

I top with limoncello from the freezer before serving.

Alternatively, serve limoncello separately so guests choose the amount.