Lemon Magnolia

First, let's make the custard. Pour the milk into a saucepan and add the sugar, flour, starch, egg yolk, and lemon zest. Cook over medium heat, stirring constantly, until thickened.

Remove from heat, stir in the butter and vanilla, and mix well. Cover with plastic wrap pressed directly onto the surface and let it cool.

Whip the cooled custard with the heavy cream until light and fluffy.

For the lemon sauce, combine all the ingredients in a small saucepan, bring to a boil, and simmer until thickened.

Crush the ladyfingers into fine crumbs.

Assembly: Spoon a tablespoon of the cookie crumbs into the bottom of each glass and level it out. Add a layer of the custard, top with another layer of crumbs, and finish with another layer of custard.