From the lemons, grate the zest and squeeze the juice, we need 100 ml of juice.
Put the sage leaves and lemon zest in a small saucepan, pour the cream and bring to a boil over low heat. Then remove from heat and let it brew for 20 minutes and then strain.
Beat eggs with sugar until fluffy.
Pour the lemon juice into the eggs and mix.
Then pour in the cream and mix again.
Pour the lemon cream into the baking dish and in which we will serve. Put in a preheated oven to 120 degrees for 50-55 minutes. When the cream is tightened with a crust, you can get it out of the oven.
Garnish with figs. You can serve in a warm form, as well as pre-cool in the refrigerator, then the cream will be more dense.
Baked lemon cream is very delicate with a slight aroma of sage and a slight sourness of lemon, perfect as a dessert for any festive table or romantic dinner. Cooking is quite simple, the recipe does not have complex ingredients, figs can be replaced with any other berries or served without them at all.