Cooking time about 10 minutes

Ingredients you will need for 4 servings.

I oz. cornflour
2 lemons
5 oz. sugar
3 tablespoons thin cream fresh or frozen raspberries
2 eggs
1/2 pint milk

1. Mix the cornflour with 4 oz. sugar and blend to a thin cream with the egg yolks and a little
    of the milk.
2. Heat the remaining milk with the thinly pared lemon rind.
3. Strain the milk on to the cornflour mixture, return to the heat, bring to the boil and allow
    to boil for 3 minutes, stirring.
4. Remove from heat, stir in lemon juice, then cream.
5. Beat egg whites until stiff, beat in remaining sugar.
6. Fold lightly into cooked mixture, chill well.
7. Arrange alternate layers of lemon mixture and raspberries in sundae glasses.
8. Serve with sponge or wafer biscuits.



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