Combine sugar, vanilla sugar, cornstarch, and grated lemon zest in a bowl and whisk everything together well. Then add lemon juice, whipping cream, and eggs.

Now whisk everything thoroughly to avoid lumps.

If needed, use an electric mixer to ensure it becomes a homogeneous mixture.

Pour it into the desired form; it can be over a shortcrust pastry tart or as desired. 

Bake the cream in small ovenproof dishes and serve them chilled with lightly whipped cream, as a light and delicious summer dessert.

The lemon cream is now ready to be poured over a delicious shortcrust pastry tart and baked at the bottom of the oven for 35-45 minutes at 110 degrees Celsius (230 degrees Fahrenheit) (conventional oven), until the cream has set.

Let the tart cool for at least 3 hours before removing it from the form (preferably use a tart form with a loose bottom).

I have chosen to use the delicious lemon cream in a fresh French lemon tart with burnt meringue on top.

Perfect for all seasons.