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In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
In a separate bowl, combine the milk and heavy cream. Heat the mixture over medium heat until it just starts to simmer, but don't let it boil. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Once combined, return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and begins to bubble, about 5-7 minutes.
Remove the custard from the heat and stir in the lemon zest, lemon juice, and vanilla extract. Let the custard cool to room temperature.
Assemble the Layers:
Quickly dip each Savoiardi biscuit into the lemon custard (don’t soak them too long—just a quick dip to prevent them from getting soggy).
Arrange a layer of dipped Savoiardi biscuits at the bottom of a serving dish, covering the entire surface.
Spread a layer of lemon custard over the biscuits, smoothing it out with a spatula. Repeat the process, layering biscuits and custard until you run out of ingredients, finishing with a final layer of custard on top.
Chill and Set:
Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
Serve:
Before serving, garnish with fresh lemon slices or additional lemon zest for a burst of color and added citrus aroma. Slice and enjoy!
Serving and Storage Tips
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