1/2 cup of lemon juice (125 ml)
200 grs. sugar
80 grs. cold butter
100 ml water
1 lemon (the peel grated)
+ 200 grams Oreos cookies
In a saucepan put the yolks and cook to slow heat mixed with lemon juice and half the sugar.
Stir constantly with a wire whisk just until thickened.
Take out del of heat and add the diced cold butter, stirring rapidly with whisk to make a lemon curd.
Place the remained sugar in another saucepan and cover with water and boil for a while until it forms a syrup ready.
Beat the whites until stiff and add the syrup in the form
of thread to get an Italian meringue.
Continue beating until cool so join the lemon curd with meringe mixing very gently and add lemon zest and set aside.
Process half of oreo cookies and distribute about two tablespoons of lemon mousse in each glass and then add a tablespoon or a little more crushed crackers and cover with two tablespoons of mousse.
Refrigerate for at least 2 hours. Before serving garnish with Oreo cookies.