Beat the eggs with half the sugar in the foam.

In a saucepan boil the lemon juice with zest and sugar, add pieces of butter and bring to a boil. Take a mixer and pour in the hot solution the beaten eggs, whisking it with a mixer to prevent the collapse of the eggs. Bring the cream until thick, whisking constantly or with a mixer. It will last a couple of minutes.

Thickened cream pour into kremanku and garnish with a slice of lemon or mint leaves to cool several hours in the refrigerator.

I poured in 2 kremanki, but much better on 3