The recipe is suitable for six small glasses.
Crush the cookies into fine crumbs. Mix together the biscuit crumbs, sugar, melted butter and salt (you can brown the butter or make it golden brown for extra flavor). Divide the crumbs into glasses and put in the refrigerator for as long as possible.
Pour the lemon juice into a saucepan and bring to a boil. Mix the sugar and cornstarch in a bowl and beat in the eggs. While whisking, pour boiling lemon juice over the egg mixture (to prevent the eggs from “sharpening”). Pour everything back into the saucepan and bring the mixture to a good boil, whisking constantly. Pull the saucepan away from the heat. Allow the cream to cool slightly before whisking in the butter.
Spread the lemon cream on the biscuit crumbs and put the jars in the fridge.
If possible, make the meringue just before serving. The meringue will keep for a while, but if it sits too long it can collapse a bit and become tougher in consistency.
Whisk the egg whites and sugar in a large steel bowl. Place the bowl in a water bath and whisk the meringue over the heat until the sugar has dissolved and the mixture is warm, about 60 degrees. Remove the bowl from the heat and beat on full speed (use a stand mixer/hand mixer) until the meringue is thick, glossy and at room temperature.
Spread the lemon cream with the meringue and burn the meringue with a small gas burner (crème brûlée burner).
You can replace the lemon juice with lime or use half lime and half lemon.
More recipes for lemon-flavored Easter eggs by Lise Finckenhagen: