First make the lemon Kurd. 40g of butter to melt in the microwave about 1 min. In another bowl stir until smooth the egg, sugar and the juice and zest (only the yellow part!) one lemon. Add egg mixture to butter, mix well. Put in the microwave for 1 minute, mix well. Repeat this 3 more times. It turns out that lemon Kurd we cook 4 minutes, after each minute, stir the contents. Lemon Kurd is ready.

Preheat oven to 180gr. Grease muffin cups or small muffin tins. Cut out the paper for baking strips about 12 by 2.5 cm, and paste them into molds, and after baking you will be able to seamlessly take the finished cakes.

Prepare the base. Crush cookies in food processor or as I put it in a bag and beat with something suitable.

Melt 50g of butter and mix with crumbs of biscuit. Spread 1.5 tsp with the top of each mold. Press the base with this perfectly good glass. The Foundation will work with a height of about 1cm.

Whisk 2 eggs with two kinds of sugar white. Add the cream, then the flour, keep whisking until everything is well blended. Add the zest (only the yellow part!) and juice of 2 lemons. Pour the filling into the ramekins to the brim. Bake for 25 mins as soon as saramanda - ready. In the oven the filling rises and then falls, forming grooves, which we fill with topping.

For topping, mix 150 g of yoghurt or fresh cheese (like Philadelphia) 2 tbsp (from top) lemon Kurd. Put on top of the filling onto the cakes. Put on 30 minutes in the refrigerator, then decorate with fresh berries and, if desired, mint. Enjoy!