First prepare the lemons. They need to be washed, scalded with boiling water so they were more fragrant and dry. They need to remove the zest and squeeze the juice.

In a saucepan, combine sugar, lemon juice, zest and butter, cut into small cubes. Stirring constantly, heat all this in a water bath until melted butter.

In a separate bowl whisk well eggs + the yolk.

Add the whipped eggs to the skillet with the rest, put it on the fire, bring to a boil and cook for da low heat, stirring constantly, until thick. It will thicken pretty quickly. Remove from the heat and cooled.

Put in cups, glasses or vases with layers - spoon of lemon cream, a spoonful of yogurt. I recommend to use the homemade yogurt. I cook in the yogurt maker. If not (very useful thing, by the way), you can make yoghurt using a thermos or other devices. In detail the process of preparation described here - http://www.povarenok.ru/recipes/show/24832/ .

The dessert is ready. Decorate with mint leaves and/or lemon wedge. Bon appetit and good mood! The recipe is from the magazine "Lisa. Bon appetit!" No. 3, 2011